Description
A refreshing and easy-to-make Japanese Cucumber Salad that features thinly sliced cucumbers marinated in a tangy and savory dressing of rice vinegar, soy sauce, sesame oil, and a hint of sugar. Finished with sesame seeds, green onions, and an optional kick of red pepper flakes, this salad is perfect as a light appetizer or a side dish for any meal.
Ingredients
Scale
Vegetables
- 2 Japanese or Persian cucumbers
- 1 green onion, thinly sliced
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon salt
Garnishes
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon toasted sesame seeds
Instructions
- Slice the cucumbers: Thinly slice the cucumbers using a sharp knife or mandolin to ensure even and thin pieces that will absorb the dressing well and provide a delicate texture.
- Salt and drain cucumbers: Place the sliced cucumbers in a colander, sprinkle with 1 teaspoon of salt, and let them sit for about 10 minutes. This step helps remove excess water and keeps the cucumbers crisp.
- Prepare the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until the sugar fully dissolves, creating a balanced sweet and savory dressing.
- Dry and toss cucumbers: Pat the cucumbers dry with a paper towel to remove the released moisture. Then toss them thoroughly with the prepared dressing to coat each slice evenly.
- Add garnishes: Sprinkle red pepper flakes (if using), toasted sesame seeds, and thinly sliced green onion over the salad for added flavor and texture.
- Chill before serving: Refrigerate the salad for at least 15 minutes to allow the flavors to meld together and to serve it chilled, enhancing its refreshing quality.
Notes
- Use a mandolin slicer for uniformly thin cucumber slices that absorb the dressing better.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder salad.
- Chilling the salad enhances the flavors and makes it more refreshing as a side dish.
- This salad is best enjoyed within 1-2 days for optimal crispness and flavor.
- Substitute rice vinegar with apple cider vinegar if unavailable, though rice vinegar provides a more authentic flavor.
