The Japanese Spaghetti Salad is a nostalgic fusion of East and West, dressed in Japan’s favorite Kewpie mayonnaise with a zing of Dijon mustard. It features soft spaghetti tangled with crisp cucumber, tender ham, and lightly soaked onions, all enveloped in a velvety yet light dressing.
Popular in Japanese Western-style diners, this salad is a staple in bento boxes, BBQ spreads, and weeknight dinners. It’s an ideal dish when you’re craving something cool, creamy, and satisfying—without the heaviness of traditional pasta salads. Ready in just 10 minutes, it’s a game-changer for your salad rotation.
Full Recipe:
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100g (3.5 oz) spaghetti, broken in half
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2 tsp vinegar
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25g (0.9 oz) leg ham slices, cut into small squares
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40g (1.4 oz) cucumber, thinly sliced
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20g (0.7 oz) onion, thinly sliced
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A pinch of salt (for cucumber)
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A couple of lettuce leaves (optional, for serving)
Dressing:
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3 tbsp Kewpie mayonnaise
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2 tsp Dijon mustard
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1 tbsp milk (optional, for thinning)
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Salt & pepper to taste
Directions:
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Cook spaghetti in a pot of salted boiling water according to package instructions. Drain, sprinkle with vinegar, toss, and set aside to cool.
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While pasta cooks, lightly salt cucumber slices and set aside for 5 minutes. Then, squeeze out excess moisture.
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Soak onion slices in cold water for 5 minutes, then drain and pat dry to reduce pungency.
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In a mixing bowl, combine Kewpie mayonnaise, Dijon mustard, milk (if using), and season with salt and pepper. Stir to make a creamy dressing.
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Add cooked pasta, ham, cucumber, and onion into the bowl. Mix gently to coat evenly with the dressing.
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If desired, serve salad on a bed of lettuce for added freshness and contrast.
Prep Time: 10 minutes | Cooking Time: 8 minutes | Total Time: 18 minutes
Kcal: 435 kcal | Servings: 2 servings
A Refreshing Fusion: The Story Behind Japanese Spaghetti Salad
Japanese Spaghetti Salad, known in Japan as simply “Pasta Sarada,” is a humble yet nostalgic dish that merges the elegance of Western-style pasta with the delicate, creamy flavor profiles of Japanese home cooking. Unlike the heavier Western pasta salads drenched in thick mayo or overloaded with ingredients, this salad achieves balance and harmony. It’s creamy, but never cloying. It’s light, but still satisfying.
Commonly served as a side in yoshoku (Western-style Japanese) meals or packed into colorful bento boxes, this salad holds a special place in the hearts of many Japanese people. For some, it’s a taste of childhood, reminiscent of school lunches or meals at cozy university cafés. For others, it’s a beloved staple that reflects the Japanese approach to adapting international cuisine: respectful, refined, and uniquely local.
What Makes This Salad Uniquely Japanese?
At first glance, you might wonder what sets Japanese Spaghetti Salad apart from any other pasta salad you’ve seen at a summer potluck. The difference lies in the details.
The salad starts with spaghetti noodles—usually broken in half before boiling. This is not just a visual or textural choice, but a practical one: in Japanese culture, this salad is often eaten with chopsticks, and long pasta strands can be unwieldy. Halving the noodles makes the dish more manageable, particularly when served as a side.
Next comes the choice of vegetables and proteins. This salad tends to be minimalist, often featuring just three key additions: sliced cucumber, thinly sliced onions, and diced ham. The balance of crunch and creaminess, salt and subtle sweetness, is intentional. It reflects the Japanese aesthetic of wabi-sabi—finding beauty in simplicity.
Perhaps the most distinctive element is the dressing. Instead of traditional mayonnaise, this recipe calls for Kewpie mayonnaise, a Japanese staple made with egg yolks rather than whole eggs. The result is a smoother, richer, and slightly tangier mayo that adds depth to the dish without overpowering it. Dijon mustard adds complexity and a bit of bite, while a splash of milk can be used to lighten the texture if needed.
A Dish Rooted in Yoshoku Culture
The roots of Japanese Spaghetti Salad can be traced to Japan’s post-Meiji Restoration era when Western cuisine began to influence Japanese kitchens. Yoshoku cuisine, which includes dishes like hamburger steak, korokke (croquettes), and spaghetti Napolitan, emerged as Japan embraced Western food culture while adapting it to local tastes.
Spaghetti Salad fit right in. It became a common side dish in yoshoku restaurants, school cafeterias, and family homes. You’ll often find it served alongside hamburger steak, fried pork cutlet, or grilled fish, accompanied by shredded cabbage and a tomato wedge. It’s also a frequent addition to lunchboxes for students and office workers alike—easy to pack, easy to eat cold, and delightfully satisfying.
How It Differs from Western Pasta Salads
While Western-style pasta salads often feature elbow macaroni or fusilli and a variety of heavy dressings, Japanese Spaghetti Salad takes a more restrained approach. There are no olives, cheddar cubes, or pepperoni slices here. The ingredients list is short, but every element is chosen for texture, flavor, and visual appeal.
Western mayonnaise tends to be tangier and sweeter than Kewpie, which can make Western pasta salads taste heavier and richer. In contrast, the Japanese version tastes more delicate, with a smooth, savory creaminess that doesn’t dominate the other ingredients.
Japanese cuisine is known for achieving umami depth without overwhelming the palate, and this salad is no exception. It plays well with others—be it grilled meat, fried foods, or even a simple miso soup.
Versatility and Modern Variations
Although the traditional version keeps things simple, Japanese Spaghetti Salad is highly adaptable. Modern home cooks often add julienned carrots, corn kernels, boiled eggs, or even edamame for extra nutrition and color. Some use chicken or tuna instead of ham. Others incorporate chopped parsley or green onions for a bit of herbal brightness.
You can also turn this side dish into a standalone light meal by increasing the portion size and pairing it with a fresh green salad or miso soup. Served chilled or at room temperature, it’s ideal for warmer months but comforting enough for year-round enjoyment.
Some modern cafés in Japan now feature this salad in “fusion” menus, topping it with crispy tofu or even using it as a base for open sandwiches or toast toppings. It speaks to the salad’s flexibility—it’s both nostalgic and modern, traditional yet ripe for reinvention.
Perfect for Meal Prep and Bento Boxes
One of the most practical benefits of Japanese Spaghetti Salad is its durability. Because it doesn’t rely on fresh leafy greens, it holds up well in the refrigerator for 2–3 days, making it perfect for meal prepping. It doesn’t wilt or get soggy, and the flavors even deepen slightly over time.
This makes it an excellent bento box filler. Pair it with a rice ball (onigiri), some fruit, and a piece of grilled protein, and you have a balanced, colorful meal that travels well and tastes great.
Even better, the ease of preparation—just 10 minutes start to finish—makes it a favorite for busy home cooks and parents.
Health Considerations and Nutritional Balance
Japanese Spaghetti Salad is relatively light in calories compared to other pasta salads, largely due to the use of Kewpie mayonnaise and the modest portion of dressing. The dish offers a balance of carbs, protein, and fats, especially when paired with a protein-rich main course.
The salad’s mild seasoning and non-greasy nature make it suitable for all ages, including children and elderly diners. And since the base ingredients are pantry-friendly and affordable, it’s a recipe that’s both accessible and economical.
Of course, those watching their sodium intake may want to limit the amount of ham or substitute with low-sodium alternatives. And while Kewpie mayonnaise is less tangy than its Western counterpart, it is still a rich ingredient, so mindful portioning is key for those following stricter diets.
Tips for Serving and Presentation
Because the salad is pale in color due to the creamy dressing, plating is important. In Japan, food is often served with a strong visual aesthetic in mind. To make this salad more visually appealing, it’s often served on a dark-colored plate or on a bed of crisp green lettuce.
This contrast enhances the creamy tones and adds a layer of freshness to the overall look. Garnishing with herbs or a sprinkle of toasted sesame seeds can also elevate its presentation, making it worthy of a spot at dinner parties or special occasions.
In casual settings, the salad is scooped generously into small side dishes or packed neatly into lunchboxes. Its understated beauty lies in its clean, creamy texture and delicate balance of ingredients.
Conclusion: A Salad That’s More Than a Side
Japanese Spaghetti Salad is more than just a side dish—it’s a reflection of Japan’s cultural ability to adapt and elevate international flavors through simplicity, precision, and care. Whether you’re exploring Japanese cuisine for the first time or seeking a nostalgic taste from your travels or childhood, this dish offers comfort, flavor, and versatility in every bite.
With its short prep time, minimal ingredients, and endless adaptability, this salad deserves a permanent place in your weekly meal rotation. It’s proof that even the simplest dishes can leave a lasting impression—and sometimes, the quietest flavors speak the loudest.