This spicy Japanese cucumber salad seasoned with Asian flavors, also known as Kyuri no Sunomono serves as a vegan side-dish or as a healthy lunchbox snack. Can be made in just 10 minutes!
Table of Contents
Japanese Cucumber Salad
Trending Video
Is Cucumber good for you?
Of course yes! Best way to eat a cucumber is raw! Eating them raw is by far the most nutritious way to enjoy this refreshing super food.
- They are a low calorie snack
- Is 95% water, promoting hydration
- Contains many important vitamins and minerals
- Contains antioxidants
- Eating cucumbers may help support regular bowel movements
- Has a refreshing flavor
All in all, Cucumbers are a refreshing, nourishing and incredibly versatile addition to any diet.
A few more delicious cucumber recipes
- Cold Cucumber Soup Shots
- Cucumber Flavored Vegan Buttermilk | Chaas
- Chilly Cucumber Basil Sorbet
- Cool & Cleansing Jalapeno Cucumber Mint Lemonade
- Indian Style Spiced Yogurt Sandwich | Dahi Sandwich
- Maharashtrian Koshimbir | Indian Veggie & Yogurt Salad
How to make Spicy Cucumber Salad
Preferably use Japanese Cucumbers for this recipe. They have a beautiful forest green skin with long and slender bodies. They do not contain any developed seeds and are never bitter, which is why they are the preferred choice in Japan.
You can check out the video below to see how this salad is made plus follow my recipe notes.
- Peel and chop cucumber. I use this chopper
for all my basic chopping needs. Add the chopped cucumber to a salad bowl. - Add crushed peanuts
- Add red pepper flakes and minced green chillies
- Add cumin seeds
- Add chopped cilantro
- Add mustard powder
- Add shredded coconut
- Add lemon juice
- Add sugar
- Add organic seaweed salt
- Add olive oil
- Using salad spoons, toss it all together
- Garnish with toasted black sesame seeds
- Serve Kyuri no Sunomono immediately
for all my basic chopping needs. Add the chopped cucumber to a 
. 
and minced green chillies
, toss it all together
Besides the fact that it’s so easy to whip up, the salad is spicy, crunchy and its health benefits are good enough reasons to enjoy this on a weekly basis!
Tips to make the best cucumber salad
- Garnish with hemp seeds to increase the nutrition value.
- Be careful while tossing the salad, do not mash the cucumber.
- Add rice vinegar and coconut aminos (better than soy sauce) for extra zing.
- If the cucumber is bitter, thinly slice off both the ends and rub it against the cucumber. Rubbing that sliced end against the cucumber will release a white, foamy substance, which contains an organic compound called cucurbitacin. This is the cause of the bitterness. Keep rubbing till it stops producing foam.
- Instead of Japanese cucumbers, use any other cucumber variety available to you for this recipe.
to increase the nutrition value.
and 
(better than soy sauce) for extra zing.It's naturally vegan, keto friendly and gluten free. This cucumber salad makes a wonderful seasonal side dish especially for Grilled Chickpea Tofu Fingers In Homemade Schezwan Sauce or Grilled Dabeli (Made With Potatoes & Beets) Pita Bread Pizza.
If you’ve tried this Spicy Japanese Cucumber Salad or any other recipe on the blog please let me know. I welcome your comments, star ratings, tweaks and suggestions.
Similarly, please tag me on Instagram @cookilicious or using #cookiliciousveg when you recreate a recipe from here. I’m always happy to see you share my recipes with the world. Yay!!!
Remember to follow me on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegetarian and vegan recipe and what I’m getting up to.
Spicy Japanese Cucumber Salad
Ingredients
- 1 cucumber
- 2 tablespoon crushed peanuts
- ½ tablespoon red pepper flakes
- 1 green chilly
- 1 teaspoon cumin seeds
- ⅓ cup chopped cilantro
- 2 teaspoon mustard powder
- ⅓ cup shredded coconut
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- organic seaweed salt
- 1 tablespoon olive oil
- 1 tablespoon black sesame seeds
Instructions
- Peel and chop cucumber. Add the chopped cucumber to a salad bowl.
- Add crushed peanuts
- Add red pepper flakes and minced green chillies
- Add cumin seeds
- Add chopped cilantro
- Add mustard powder
- Add shredded coconut
- Add lemon juice
- Add sugar
- Add organic seaweed salt
- Add olive oil
- Using salad spoons, toss it all together
- Garnish with toasted black sesame seeds
- Serve immediately
Notes
- Preferably use Japanese Cucumbers for this recipe. They have a beautiful forest green skin with long and slender bodies. They do not contain any developed seeds and are never bitter, which is why they are a preferred choice in Japan.
- However, you can use any cucumber variety available to you for this recipe.
- Garnish with hemp seeds to increase the nutrition value.
- Be careful while tossing the salad, do not mash the cucumber.
- Add rice vinegar and coconut aminos (better than soy sauce) for an extra zing.
- If the cucumber is bitter, thinly slice off both the ends and rub it against the cucumber. Rubbing that sliced end against the cucumber will release a white, foamy substance, which contains an organic compound called cucurbitacin. This is the cause of the bitterness. Keep rubbing till it stops producing foam.
- You can also use white sesame seeds.
- Use shredded, desiccated or freshly grated coconut.
Nutrition
Leave a Reply