Description
A quick and refreshing Japanese cucumber salad with a lightly sweet vinegar dressing and a crunch from sesame seeds, perfect as a side dish.
Ingredients
Main Ingredients
- 1 large large Japanese cucumber (Thinner skin and fewer seeds preferred.)
- 1 teaspoon sea salt (To draw out moisture from the cucumber.)
- 2 tablespoons rice wine vinegar (Provides brightness to the dressing.)
- 1 tablespoon sugar (Helps round the acidity.)
- 1 teaspoon soy sauce (Adds savory depth.)
- 1 teaspoon toasted sesame seeds (For texture and nuttiness.)
Instructions
Preparation
- Use a mandoline or sharp knife to thinly slice the cucumber.
- Toss the sliced cucumbers with sea salt and let them stand for 3 to 6 minutes to draw out excess moisture.
- Squeeze out the excess moisture and rinse if too salty.
Dressing
- In a bowl, combine rice wine vinegar, sugar, soy sauce, and sesame seeds. Whisk until the sugar dissolves.
Serving
- Toss the cucumbers with the dressing and serve immediately or chilled.
Notes
Store leftovers in an airtight container for up to two days. For optimal crunch, keep cucumbers and dressing separate. Squeeze again if the salad is too salty after sitting.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Japanese