Nutrition info - Recipes

Japanese Salad

This traditional Japanese salad is cool as a cucumber. The blend of rice vinegar, soy sauce and ginger offers a tangy, tantalizing flavor to ordinary cukes. Say sayanara to simple salads and hello to great taste.

Japanese Salad


For 4 people

  • 2 medium cucumbers, peeled and seeded
  • 2 teaspoon(s) salt
  • 5 1/4 tablespoon(s) rice vinegar
  • 3 teaspoon(s) sugar
  • 2 teaspoon(s) Kikkoman Soy Sauce
  • 1/10 tablespoon(s) grated fresh ginger root


Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid. Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.
Ready in 35 min

Nutrition facts

  • Kcal: 26.25 kcal
  • Fibers (g): 0.73g
  • Sodium (mg): 1332.36mg
  • Carbs: 5.54g
  • Fat: 0.17g
  • Saturated fat (g): 0.02g
  • Proteins: 0.91g