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Japanese Cucumber Salad Recipe

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With a water content of nearly 96% and its ability to help reduce swelling, cucumber is one of the best vegetables for the summer. Follow this quick and easy recipe to get a flavourful side dish for lunch or dinner.


2 medium cucumbers

1/4 cup rice vinegar

1/2 teaspoon stevia

1/4 teaspoon salt

2 tablespoons toasted sesame seeds


Peel the cucumbers leaving alternating green stripes. Cut them in half lengthwise. Using a food processor or a knife, cut into very thin slices. Use a paper towel to remove any excess water.

Add the sesame seeds in a small pan over low heat and stir constantly for about 2 minutes until golden.

Combine the vinegar, stevia, and salt in a bowl, and stir.

Add the cucumber and sesame seeds to the bowl and toss to combine. Serve immediately.

Note: If you don’t have rice vinegar, use apple cider vinegar instead.


*Image & recipe discovered on

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