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Cucumber & Enoki Salad

  • Author: Tiffany Bui |
  • Total Time: 7
  • Yield: 1 1x
  • Diet: Vegetarian


  • 1 large cucumber, sliced
  • 1 cup enoki, cleaned & separated
  • 1 sprig of scallions, sliced
  • 1 Tbsp hot sesame oil
  • 1 tsp sesame seeds
  • Sesame Dressing
  • 1 tsp masago (optional)


  1. After washing fresh ingredients, slice the cucumbers & scallions. In a bowl, place the cucumbers first, followed by the scallions.
  2. Set a frying pan on medium heat with the hot sesame oil. Fling a droplet of water onto the frying pan to test whether it’s hot. If it sizzles, you’re ready to add the enoki. Sautée the enoki for 2 minutes or until they become slightly translucent with a bit of a crisp.
  3. Remove the enoki from heat & add the enoki onto the salad. Add the masago & sprinkle on the sesame seeds along with the desired amount of sesame dressing. Enjoy!


  • I did not include the recipe for the sesame dressing because I felt the version I used was not something I’m too fond of. When I figure out a better recipe, I will be sure to post it. If you’re not a fan of heat on your salad, substitute the hot sesame oil with regular sesame oil.
  • Prep Time: 5
  • Cook Time: 2
  • Category: Appetizers
  • Cuisine: Japanese


  • Serving Size: 1
  • Calories: 207
  • Sugar: 5
  • Sodium: 10
  • Fat: 16
  • Saturated Fat: 2
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 17
  • Protein: 4
  • Cholesterol: 0

Keywords: Japanese, salad, cucumber, enoki, mushrooms, sesame, simple, appetizers, vegan, vegetarian, pescetarian, pescatarian