Japanese Cucumber Salad
A crisp and refreshing side dish made with thinly sliced cucumbers tossed in a light vinegar-soy dressing with sesame seeds.
Ingredients
Main Ingredients
- 2 pieces Japanese cucumbers (or English cucumbers), thinly sliced Keep skin on for extra crunch.
- ½ tsp salt To release water from cucumbers.
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sugar
- ½ tsp sesame oil
- 1 tsp toasted sesame seeds For garnish.
Optional Garnishes
- to taste thin strips of red onion, carrot, or pickled ginger
Instructions
Preparation
- Thinly slice cucumbers into rounds.
- Place slices in a bowl, sprinkle with salt, and let rest for 5 minutes to release water.
- Gently squeeze cucumbers and pat dry with paper towels.
Dressing
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until smooth.
Combining
- Add cucumbers to the dressing along with optional veggie strips. Mix well.
- Refrigerate for 10 minutes for flavors to meld.
Serving
- Sprinkle with sesame seeds just before serving and enjoy cold.
Notes
Best enjoyed the same day, but can be kept in the fridge for up to 2 days. For more crunch, slice cucumbers with a mandoline. Add wakame seaweed or chili flakes for extra flavor.