Description
A refreshing and light Japanese cucumber salad featuring thinly sliced cucumbers marinated in a tangy rice vinegar dressing with a hint of sweetness and a touch of sesame flavor. Perfect as a quick side dish or appetizer, this salad combines crisp textures with balanced seasoning and optional mild heat.
Ingredients
Scale
Salad
- 2 medium Japanese cucumbers
- 1 teaspoon salt
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
Garnish
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onion
Instructions
- Slice the cucumbers: Wash the cucumbers thoroughly and slice them thinly, about 1/8 inch thick. Using a mandoline is recommended for uniform slices.
- Salt the cucumbers: Place the sliced cucumbers in a bowl, sprinkle with salt, mix well, and let sit for 10 minutes to draw out excess water.
- Rinse and drain: After 10 minutes, rinse the salted cucumbers under cold water to remove excess salt. Drain well and gently squeeze out any remaining water using your hands or a clean kitchen towel.
- Prepare the dressing: In a small bowl, whisk together rice vinegar, sugar, soy sauce, sesame oil, and red pepper flakes if desired.
- Toss cucumbers with dressing: Add the drained cucumbers to the dressing and gently toss until evenly coated.
- Chill the salad: Refrigerate the salad for at least 15 minutes to let the flavors meld and the salad chill.
- Garnish and serve: Before serving, sprinkle sesame seeds and chopped green onion over the salad for added flavor and texture.
Notes
- Using Japanese cucumbers adds a sweeter, less bitter flavor compared to regular cucumbers.
- Adjust the sugar and soy sauce to taste depending on your preference for sweetness and saltiness.
- Red pepper flakes are optional but add a nice mild heat to the salad.
- Make sure to remove excess water from cucumbers to prevent a watery salad.
- This salad is best served chilled and can be made a few hours ahead for enhanced flavor.