Go Back
–+ servings

Umeboshi Cucumber Salad

5 from 1 vote
Prep: 2 minutes
Cook: 3 minutes
Total: 5 minutes
Servings: 4
Author: Juri Austin
Salty, sour, crunchy, and done in 5 minutes! This umeboshi cucumber salad is our go-to summer side. So refreshing!
Print Recipe Pin Recipe Add to Shopping List
Umeboshi cucumber salad served on a plate.

Ingredients
  

  • 2 Japanese Cucumbers
  • 1 Umeboshi, seed removed
  • 1 Tbsp Sesame Oil
  • ½ Tbsp Soy Sauce
  • 1 tsp Honey

Instructions
 

  1. 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.
  2. Make the Umeboshi Paste: Remove the seed from the umeboshi and mash the flesh with a knife until it forms a paste.
  3. Toss Everything Together: In a bowl, combine the cucumbers, umeboshi paste, sesame oil, soy sauce, and honey. Toss well until evenly coated.
  4. 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.
Save the Recipe via Email (Recipe Posts)

Save This Recipe!

Enter your email and I’ll send this recipe straight to your inbox! You’ll also get new, simple recipes every week!

Video

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 7gProtein: 1g

This nutritional information is estimated and provided for general reference only.

Course: Side
Cuisine: Japanese
Keyword: umeboshi cucumber salad

Did You Make This Recipe?

Please leave a review!!