Cucumber and Celery in Apple Dressing

Kyūri No Ringo Aé

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Here is a tart and crunchy salad that goes very well with poultry and fish. Serve it on a bed of lettuce leaves, if you like.


  • 1 cucumber, preferably unwaxed
  • 1 stalk celery
  • Pinch of salt
  • ½ red Delicious apple
  • 1½–2 tablespoons chilled amazu (Sweet and Sour Sauce)


Dice the cucumber into ¼-inch cubes, peeling it first if it is waxed. Slice the celery lengthwise into 3–4 strips, then across into ¼-inch pieces. Lightly salt the cut vegetables, then prepare the dressing.

Spread a clean, dry, white linen handkerchief or napkin on your cutting board. Peel and core the apple, then grate it onto the spread cloth. Work quickly to prevent discoloration. Lift up the edges of the cloth and let some of the juice drain out before transferring the grated apple to a glass bowl. Add chilled sweet and sour sauce to taste and stir to distribute the apple gratings.

Squeeze the salted cucumber and celery pieces lightly and drain off any accumulated liquid. Toss the vegetables in the apple dressing and serve chilled or at room temperature.