Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 2 cups

This simple side dish is a delicious way to use up that extra cucumber rolling around in your fridge. Gently mashing the slices with the back of a spoon allows them to better absorb the flavors of a tangy-sweet dressing that will leave you licking your plate. Top with crunchy sesame seeds and serve alongside Vegan Soba Noodle Salad or Soft Tofu with Black Sesame and Wasabi Sauce for a complete Japanese-inspired plant-based meal.

Tip: Japanese cucumbers, also known as kyuri, are long and slender and do not contain any developed seeds, so they never have a bitter taste. If you can’t find them, substitute with Persian cucumbers.


  • 4 Japanese cucumbers, sliced ¼-inch thick (about 2 cups)
  • 2 tablespoons brown rice vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon pure maple syrup
  • 1 tablespoon black or white sesame seeds, toasted
  • 1 tablespoon chopped shiso leaves (optional)


  1. Place sliced cucumbers on a cutting board. Gently mash cucumbers with the back of a wooden spoon. Transfer to a bowl. Add remaining ingredients; mix well. Cover and chill for at least 30 minutes.

Comments (0)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit


Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap