Japanese Cucumber Salad

This refreshing cucumber salad is a staple in Japanese cuisine, made with a tangy dressing and a touch of sesame seeds.

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Prep Time 10

Total Time 10

Course Salad

Cuisine Japanese

Servings servings

Calories 35 kcal

Equipment

Mixing Bowl
Knife

Ingredients

2 medium Cucumber thinly sliced
2 tbsp Rice Vinegar
1 tbsp Soy Sauce
1 tsp Sugar
1/2 tsp Sesame Oil
1 tbsp Sesame Seeds for garnish
to taste Salt
1/4 tsp Red Pepper Flakes optional, for spice
1 sheet Kombu Seaweed optional, for garnish

Instructions

Thinly slice the cucumbers and place them in a large mixing bowl. If you prefer, you can lightly salt the cucumbers and let them sit for about 10 minutes to release some moisture, then gently squeeze out the excess water.
In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and red pepper flakes (if using) until the sugar dissolves.
Pour the dressing over the cucumbers and toss to coat. Let the salad sit for 5-10 minutes to allow the flavors to meld.
Garnish with sesame seeds and optional kombu seaweed before serving.

Notes

This salad can be stored in the refrigerator for up to 2 days. The flavors will intensify the longer it sits.

Nutrition

Calories: 35kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 0.1gSodium: 300mgPotassium: 230mgFiber: 1gSugar: 3gVitamin A: 45IUVitamin C: 15mgCalcium: 25mgIron: 0.6mg

Keyword cucumber, healthy, Tangy

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