Description
A delightful Japanese cucumber salad that balances tangy and sweet flavors, perfect as a refreshing side dish.
Ingredients
Scale
- 1 lb Japanese cucumber (2–3 cucumbers)
- 1/2 tbsp kosher salt
- 3 tbsp rice vinegar
- 1/2 tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp sesame seeds
Instructions
- Thinly slice the cucumbers with a knife or mandolin, aiming for 2-3 cm thickness.
- Place the sliced cucumbers in a large bowl and mix with kosher salt. Let them sit for 5 minutes.
- After 5 minutes, remove excess water from the cucumbers. Rinse them under cold water to wash off the salt, then squeeze them to dry.
- In a small bowl, mix rice vinegar, sugar, and soy sauce.
- Pour the dressing over the cucumbers, add sesame seeds, and mix everything well.
- Serve immediately and enjoy your refreshing salad!
Notes
For the best flavor, let the salted cucumbers sit for 5 minutes to extract moisture. Adjust the sugar and vinegar to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg