Umeboshi Cucumber Salad
Salty, sour, crunchy, and done in 5 minutes! This umeboshi cucumber salad is our go-to summer side. So refreshing!
Looking for more ways to enjoy cucumber? Check out these easy Japanese cucumber recipes!
Featured Comment
From Harold: “Tasty. A great way to use up excess cukes.”
Recipe Ingredients
You’ll need the following ingredients to make this salad recipe:
How To Make Umeboshi Cucumber Salad: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Gently pound cucumbers with a rolling pin to crack them open.
Step 2
Mash the umeboshi with a knife to make a paste.
Step 3
Combine the cucumbers, umeboshi paste, sesame oil, soy sauce, and honey.
Step 4
Toss well until evenly coated.
Transfer to a plate and enjoy as a refreshing side dish!
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Umeboshi Cucumber Salad
Ingredients
Instructions
- Prepare the Cucumbers: Wash the cucumbers and gently pound them with a rolling pin to crack them open. Then, cut them into bite-sized pieces.
- Make the Umeboshi Paste: Remove the seed from the umeboshi and mash the flesh with a knife until it forms a paste.
- Toss Everything Together: In a bowl, combine the cucumbers, umeboshi paste, sesame oil, soy sauce, and honey. Toss well until evenly coated.
- Serve: Transfer to a serving plate and enjoy!
Notes
- Cracking the cucumbers creates an uneven surface that helps the dressing combine better. No rolling pin? The bottom of a mug or an empty bottle works just as well!
- Chill the salad in the fridge before serving, and this makes it even more delicious!
- For extra crunch, sprinkle toasted sesame seeds or chopped roasted peanuts on top.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Tasty. A great way to use up excess cukes.
That’s great! Thanks for your rating!