Side | Snack

Japanese Cucumber Salad

  • 15 Mins

    Prep Time

  • 0 Mins

    Cook Time

  • 6


  • 18


  • 0g


  • 4g


  • 1g




  • 1 English Cucumber, washed and thinly (⅛ inch) sliced
  • ¼ Tsp Salt, divided
  • ½ Cup Shredded Carrots, washed
  • 2 Tsp Mirin*
  • 2 Tsp Rice Vinegar
  • 1 Tsp Low-Sodium Soy Sauce
  • ½ Tsp Sesame Seeds
  • *Mirin is a sweet cooking wine made of rice. It can be substituted in this recipe for 1 tsp agave nectar.
  • SSoy:

    Replace soy sauce with coconut aminos or liquid aminos

  • GGluten :

    Replace the soy sauce with a gluten-free version such as tamari.


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Salt Cucumber Spread thinly sliced cucumber onto a cutting board and sprinkle with half the salt. Turn cucumber slices over and sprinkle with remaining salt. Let sit for 10 minutes.

  • 3.

    Mix Together Dressing In a small bowl, mix together the mirin, rice vinegar and soy sauce.

  • 4.

    Toss Ingredients & Serve In a large bowl, add the shredded carrot and cucumbers. Toss with dressing and sprinkle with sesame seeds. Serve and enjoy!

  • 5.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes

Cold Foods

Cold foods may be better tolerated when foods don’t taste as they normally do.

Soy Sauce

If foods have an “off" taste salty foods, like soy sauce, may be well accepted.

Fatigue Buster

  • Use a Mandoline

    Use a mandoline to thinly slice cucumbers.

  • Purchase Shredded Carrots

    Purchase shredded carrots in the produce section.

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