Description
A refreshing and crisp Japanese Cucumber Salad featuring thinly sliced English cucumber marinated in a tangy mixture of rice vinegar, soy sauce, and sesame oil, garnished with toasted white sesame seeds. Perfect as a light appetizer or side dish, this easy-to-make salad balances savory, sweet, and nutty flavors with a delightful crunch.
Ingredients
Scale
Vegetables
- 1 English Cucumber
Seasonings and Condiments
- 1 tablespoon Kosher Salt
- 1/4 cup Rice Vinegar
- 1 tablespoon Soy Sauce
- 2 teaspoon Granulated Sugar
- 1 teaspoon Sesame Oil
- 1 tablespoon Toasted White Sesame Seeds
Instructions
- Score the cucumber: Vertically score the sides of the English cucumber to create ridges, which adds texture and allows better absorption of the dressing.
- Slice the cucumber: Very thinly slice the scored cucumber and transfer the slices to a colander or strainer basket placed over the sink.
- Salt the cucumber: Sprinkle the cucumber slices evenly with 1 tablespoon kosher salt and toss to coat thoroughly. This process helps draw out excess moisture from the cucumber. Let it sit for 20 minutes to release water.
- Rinse and drain: Rinse the salted cucumber slices well under cold running water to remove excess salt. Allow them to drain completely in the colander to remove all moisture.
- Prepare the dressing: In a medium bowl, combine 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons granulated sugar, and 1 teaspoon sesame oil. Stir well until the sugar dissolves and the dressing is well mixed.
- Combine and garnish: Add the drained cucumber slices to the vinegar dressing and sprinkle with 1 tablespoon toasted white sesame seeds. Gently toss to coat evenly.
- Chill and serve: Refrigerate the salad until ready to serve to enhance the flavors and keep it crisp and refreshing.
Notes
- For best results, use an English cucumber as it has fewer seeds and a thinner skin than regular cucumbers.
- Ensure to rinse and drain cucumbers thoroughly after salting to prevent the salad from becoming too salty.
- To toast sesame seeds, place them in a dry skillet over medium heat and stir frequently until golden brown and fragrant.
- This salad is best served chilled and consumed within 24 hours for optimal freshness.
- Optionally, add thinly sliced red chili or a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Keywords: Japanese Cucumber Salad, Cucumber Salad, Japanese Salad, Easy Salad Recipe, Gluten-Free Salad, Healthy Side Dish, Vegetarian Salad
