Hawaiian Cucumber Namasu with Carrot and Shoyu

Quick Recipe Version (TL;DR)

• Yield: 4 side servings (about 3 cups)
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes (includes chilling)

Quick Ingredients

• 2 medium English cucumbers (about 500 g total)
• 1 medium carrot (about 100 g)
• 1 tsp kosher salt (for salting)
• 1/2 cup (120 ml) unseasoned rice vinegar
• 2 tbsp (24 g) granulated sugar
• 1 tsp (5 ml) shoyu/soy sauce
• 1 tbsp toasted sesame seeds
• Optional: 1/2 tsp toasted sesame oil, 1/4 tsp crushed red pepper

Do This

• 1. Thinly slice cucumbers 1/16 inch and julienne or shave the carrot; place in a bowl.
• 2. Sprinkle with 1 tsp kosher salt, toss, and rest 10 minutes; gently massage 15 seconds.
• 3. Rinse quickly under cold water, drain, squeeze dry by handfuls, and blot with towels.
• 4. Whisk vinegar, sugar, and shoyu (plus optional sesame oil/red pepper) until sugar dissolves.
• 5. Toss vegetables with dressing and sesame seeds until evenly coated.
• 6. Chill 15 minutes at 37–40°F (3–4°C) to crisp and marry flavors.
• 7. Serve cold, spooning a little extra dressing over for shine and snap.

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Why You’ll Love This Recipe

• Ultra-refreshing: crunchy cucumber and carrot in a bright, sweet-tangy dressing.
• Fast and foolproof: minimal ingredients, no cooking, ready in about 35 minutes.
• Perfect palate cleanser: balances rich mains, BBQ, poke, and grilled meats.
• Make-ahead friendly: stays crisp and flavorful for a couple of days in the fridge.

Grocery List

• Produce: English cucumbers, carrot
• Dairy: None
• Pantry: Unseasoned rice vinegar, granulated sugar, shoyu/soy sauce, kosher salt, toasted sesame seeds, optional toasted sesame oil, optional crushed red pepper

Full Ingredients

Vegetables

• 2 medium English cucumbers (about 500 g total), ends trimmed
• 1 medium carrot (about 100 g), peeled
• 1 tsp kosher salt (for salting; much is rinsed away)

Dressing

• 1/2 cup (120 ml) unseasoned rice vinegar
• 2 tbsp (24 g) granulated sugar
• 1 tsp (5 ml) shoyu/soy sauce
• Optional: 1/2 tsp toasted sesame oil
• Optional: 1/4 tsp crushed red pepper or a pinch of Hawaiian chili pepper flakes
• 1 tbsp toasted sesame seeds

Optional Garnish

• Extra toasted sesame seeds
• Very thin strips of lemon zest (sparingly)

Step-by-Step Instructions

Step 1: Wash and set up

Rinse the cucumbers and carrot under cold water. Place a large mixing bowl and a colander by the sink, plus a clean kitchen towel or a few layers of paper towels for drying later. For extra crunch, chill your serving bowl in the refrigerator.

Step 2: Slice the vegetables ultra-thin

Using a mandoline set to 1/16 inch (about 1.5 mm) or a sharp knife, slice the cucumbers into thin coins. Julienne the carrot into thin matchsticks or shave it into ribbons with a peeler. Place both in the mixing bowl.

Step 3: Lightly salt to draw out moisture

Sprinkle the vegetables with 1 tsp kosher salt. Toss well to distribute. Let sit for 10 minutes, then gently massage for about 15 seconds until you see some liquid pooling. This step firms the texture and prevents watery dressing.

Step 4: Rinse, drain, and dry

Transfer the salted vegetables to a colander and rinse briefly under very cold water to remove excess salt. Shake off water, then squeeze by handfuls to expel as much liquid as possible without crushing. Spread on the towel and blot well. The vegetables should feel crisp and dry to the touch.

Step 5: Make the dressing

In a small bowl or jar, whisk together the rice vinegar, sugar, and shoyu until the sugar fully dissolves, about 1 minute. If using, whisk in the sesame oil and crushed red pepper. Taste: the balance should be lightly sweet, bright, and gently savory.

Step 6: Combine and chill

Add the vegetables back to the mixing bowl. Sprinkle in the toasted sesame seeds. Pour the dressing over and toss to coat thoroughly. Cover and chill for 15–30 minutes at 37–40°F (3–4°C) to let flavors marry while keeping the vegetables crisp.

Step 7: Taste, adjust, and serve

Give the namasu a final toss and taste. If you prefer sweeter, add up to 1 tsp more sugar; if sharper, a splash more vinegar. Serve cold in a shallow bowl, spooning a little dressing over the top for sparkle. Garnish with a pinch of extra sesame seeds or a few wisps of lemon zest, if desired.

Pro Tips

• Use unseasoned rice vinegar; if you only have seasoned rice vinegar, reduce the added sugar to 1 tbsp.
• Uniform thin slices are key. A mandoline makes this easy—use a cut-resistant glove for safety.
• Do not skip the salt-and-rinse step; it draws out water and keeps the namasu crisp, not soggy.
• Chill briefly, not forever. The texture is peak within 30 minutes to 24 hours.
• Need gluten-free? Swap shoyu for gluten-free tamari.

Variations

• Daikon Namasu: Add 1 cup (100 g) finely julienned daikon radish for a classic white-and-orange mix; increase dressing to 2/3 cup total.
• Seaweed Twist: Fold in 1/4 cup soaked-and-drained wakame or a few snips of ogo for briny depth.
• Island Fruit: Add 1/2 cup small fresh pineapple tidbits; reduce sugar to 1 tbsp to balance the natural sweetness.

Storage & Make-Ahead

Refrigerate in an airtight glass container, submerged in dressing, for up to 3–4 days. Best crunch is within 24–48 hours. For parties, slice and salt the vegetables up to 8 hours ahead; rinse, dry, and keep chilled, then dress 30 minutes before serving. Do not freeze. If the flavor intensifies on day two, refresh with 1–2 tbsp cold water or an extra pinch of sugar to rebalance.

Nutrition (per serving)

Approximate values: 65–75 calories; 13 g carbohydrates (about 6 g added sugar); 1 g protein; 1 g fat; 1 g fiber; 370 mg sodium (varies with rinse and soy sauce brand).