Description
A light and refreshing Japanese cucumber salad, perfect as a side dish or appetizer.
Ingredients
Scale
- 2 medium cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Thinly slice the cucumbers and place them in a bowl.
- Sprinkle salt over the cucumbers, mix well, and let sit for 10 minutes.
- Rinse the cucumbers under cold water and drain well.
- In a separate bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil.
- Toss the cucumbers with the dressing and sprinkle with toasted sesame seeds.
- Chill for at least 30 minutes before serving.
Notes
- Use Japanese or Persian cucumbers for the best texture.
- Adjust sugar and vinegar to taste.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 recipe
- Calories: 35
- Sugar: 4g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Japanese cucumber salad, quick salad, refreshing salad