My Portal > WAFA Nutrition > Recipes > Dairy Free > Japanese Pickled Cucumber

Japanese Pickled Cucumber

Published: 07/01/2022

Serves 8

Prep: 15 mins

Cook: 0 mins



0g fats

2g carbs

1g protein


1 cucumber, thinly sliced 

2 tsp. salt 

480ml water

1 tsp. dried seaweed   

2 tsp. rice wine vinegar 

2 tsp. mirin 

2 tsp. tamari sauce

1 tsp. sesame seeds 


  1. Place the sliced cucumbers into a small bowl and sprinkle with the salt, set aside for 10 minutes to allow the salt to draw the water out of the cucumber. 

2. Place the dried seaweed in a small bowl with the water and set aside for 10 minutes. 

3. Drain any excess water out of the cucumber and seaweed and place both into a jar. Add in the remaining ingredients and mix well. Cover the jar with a lid and store in the refrigerator for up to 2 weeks.