Description
This Japanese Cucumber Salad is a refreshing and simple dish that highlights the crisp texture of cucumbers with a savory-sweet dressing. Light and flavorful, it makes a perfect side dish for any meal.
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. You can peel them if desired, but leaving the skin on adds texture and color.
- Slice Cucumbers: Slice cucumbers thinly using a knife, mandoline slicer, or vegetable peeler. Alternatively, cut them into julienne strips or use a spiralizer for a different presentation.
- Salt Cucumbers: Place cucumber slices in a bowl, sprinkle with salt, and toss to coat evenly. Allow them to sit for 10-15 minutes to draw out excess moisture.
- Drain Excess Water: After resting, drain any excess water from cucumbers by gently squeezing or patting dry with paper towels.
- Make Dressing: In a bowl, combine rice vinegar, sugar, soy sauce, and sesame oil (optional). Toss dressing with cucumber slices until well coated.
- Add Garnishes: Sprinkle toasted sesame seeds over the salad. Optionally, garnish with thinly sliced seaweed for extra flavor.
- Marinate: Refrigerate the salad for 15-20 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 45 kcal
- Sugar: 3g
- Sodium: 325mg
- 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, Japanese Salad, Side Dish, Vegetarian
