Description
This Japanese Cucumber Salad is a refreshing and light side dish that pairs perfectly with any Asian-inspired meal. Crisp cucumber slices are tossed in a tangy rice vinegar dressing with hints of soy sauce and sesame, creating a flavorful and vibrant salad.
Ingredients
Scale
Cucumber Salad:
- 2 medium-sized Japanese or English cucumbers
Dressing:
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sesame seeds (toasted, optional)
- 1/4 teaspoon sesame oil (optional)
- Thinly sliced seaweed (such as wakame or nori, for garnish, optional)
Instructions
- Wash and Prep Cucumbers: Start by washing the cucumbers thoroughly. Optionally peel them, or leave the skin on for added texture and color.
- Slice Cucumbers: Slice cucumbers thinly using a knife, mandoline slicer, or vegetable peeler. Julienne strips or spiralize for different presentations.
- Salt Cucumbers: Place cucumber slices in a bowl, sprinkle with salt, toss to coat evenly, and let sit for 10-15 minutes to draw out excess moisture.
- Drain Cucumbers: After resting, drain excess water by gently squeezing or patting dry with paper towels.
- Make Dressing: In a bowl, mix rice vinegar, sugar, soy sauce, and sesame oil. Add the dressing to cucumbers and toss to coat.
- Add Sesame Seeds: Sprinkle toasted sesame seeds over the salad for flavor and garnish.
- Garnish: Optionally top with thinly sliced seaweed for a traditional touch.
- Chill and Serve: Refrigerate the salad for 15-20 minutes to allow flavors to meld before serving.
Notes
- This salad tastes best when served chilled.
- You can adjust the sweetness or saltiness of the dressing to suit your taste preferences.
- Experiment with different garnishes like chopped peanuts or cilantro for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 45 kcal
- Sugar: 4g
- Sodium: 390mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Japanese Cucumber Salad, Cucumber Salad Recipe, Asian Cucumber Salad
