Japanese Cucumber Salad (Print Version)
Crisp cucumbers tossed with tangy rice vinegar, a hint of soy, and sesame seeds, perfect for a refreshing side.
# Ingredients:
→ Salad Base
01 -
4 cups thinly sliced Japanese or Persian cucumbers
→ Seasonings
02 -
2 teaspoons salt
03 -
1/4 cup rice vinegar
04 -
1 tablespoon granulated sugar
05 -
2 teaspoons soy sauce
06 -
1 1/2 teaspoons sesame seeds
# Steps:
01 -
Combine sliced cucumbers and salt in a large bowl. Toss well and allow to rest for 10 minutes to draw out moisture.
02 -
In a small bowl, whisk together rice vinegar, granulated sugar, and soy sauce until the sugar dissolves completely.
03 -
Transfer salted cucumbers to a colander. Discard any liquid from the bowl. Gently squeeze cucumbers by hand to remove additional moisture.
04 -
Return cucumbers to the large bowl. Pour the rice vinegar dressing over the cucumbers and toss until evenly coated.
05 -
Let the salad stand at room temperature for 10 minutes. Top with sesame seeds and serve immediately, or refrigerate to chill before serving.
# Notes:
01 -
For crisp texture, avoid over-marinating the cucumbers. Persian cucumbers can substitute for Japanese cucumbers if needed.