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Japanese Cucumber Salad

A refreshing Japanese Cucumber Salad featuring thinly sliced cucumbers tossed in a tangy dressing, perfect for summer gatherings or as a side dish.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Japanese
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Cucumbers Thinly sliced; use English cucumbers for their crunch and flavor.
  • 1 teaspoon Kosher salt To help draw out the moisture from the cucumbers.
  • 3 tablespoons Rice vinegar Adds a lovely tang to the dish.
  • 1 tablespoon Soy sauce For an umami boost.
  • 1 teaspoon Sugar Balances the acidity.
  • 1 teaspoon Sesame oil Adds a warm, nutty flavor.
  • to taste Toasted sesame seeds For garnish.
  • to taste Green onions Sliced thin for garnish.

Method
 

Preparation
  1. Wash the cucumbers thoroughly and slice them thinly using a sharp knife or a mandoline for uniform pieces.
  2. Place the sliced cucumbers in a bowl and sprinkle with kosher salt. Toss gently and let it sit for about 5-10 minutes to extract excess moisture.
  3. In a separate bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until well integrated.
  4. After the cucumbers have released some of their water, rinse them under cold water to remove excess salt and drain well.
  5. Toss the cucumbers in the dressing, ensuring every slice is well coated.
  6. Serve the salad in a nice dish, topped with toasted sesame seeds and sliced green onions for added freshness.

Notes

This salad can be prepared in advance for better flavor. Store leftovers in an airtight container in the refrigerator for up to two days.