Home Cook Together. Celebrate Life.

JapaneseAuthentic Cuisine

Japanese Cucumber Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Japanese Cucumber Salad 3

Japanese Cucumber Salad 3 is a staple at home tables across Japan, particularly enjoyed during the warmer months when cucumbers are at their peak. This version reflects the informal, family-style approach of Japanese home cooking, where ingredients are felt and adjusted by hand. The dish is not bound by strict recipes but rather guided by personal taste and the joy of sharing.

Expect a refreshing crunch from the cucumbers, enhanced by the creamy tang of yogurt and a hint of garlic. Dill adds a gentle herbal note, while fine sea salt ties everything together. This salad is a simple yet elegant expression of balance, perfect for a shared meal.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing 2 cucumbers thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Slice the cucumbers thinly, about 3-4 mm thick, using a sharp knife or a mandoline for even slices. Place the cucumber slices in a large mixing bowl.
  2. Peel 1 clove of garlic and mince it finely. Add the minced garlic to the bowl with the cucumber slices. This will infuse the salad with a subtle garlic flavor that complements the freshness of the cucumbers.
  3. In a separate small bowl, combine 200 g of yogurt with a generous pinch of fine sea salt. Stir well until the salt is fully dissolved in the yogurt. This forms the creamy base of your salad dressing.
  4. Add the yogurt mixture to the bowl with the cucumbers and garlic. Sprinkle fresh dill over the top to taste, tearing the fronds gently to release their aroma. The dill will add a fragrant herbal note to the salad.
  5. Using a large spoon or salad tongs, gently toss the cucumbers with the yogurt dressing. Ensure each piece is well-coated, but take care not to break the cucumber slices. The salad should look evenly dressed with visible flecks of dill.
  6. Taste the salad and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced, with the yogurt's creaminess, the garlic's pungency, and the dill's freshness all present.
  7. Transfer the salad to a serving dish. Serve immediately with fresh bread on the side, allowing diners to enjoy the creamy, tangy salad alongside the crusty bread. This dish is best enjoyed fresh, as the cucumbers retain their crisp texture.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Japanese cuisine