Description
A quick and refreshing Japanese cucumber salad with a sweet-tart dressing, perfect as a light side with rich mains or simple seafood.
Ingredients
Main Ingredients
- 1 large Japanese cucumber (See Note 1)
- 1 teaspoon sea salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
Preparation
- Use a mandoline to thinly slice the cucumbers.
- Toss the sliced cucumbers with sea salt and let stand until moisture is drawn out, about 3 to 6 minutes, depending on thickness.
- Squeeze out the excess moisture. Taste and rinse if it’s too salty; otherwise, leave it as is.
Dressing
- Combine the rice wine vinegar, sugar, soy sauce, and sesame seeds in a bowl. Whisk to dissolve the sugar.
Serving
- Toss the cucumbers with the dressing and serve immediately or chill for a bit. Enjoy!
Notes
Store in an airtight container in the fridge and consume within two days for best texture. Toss with dressing right before serving for freshness.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Japanese