Japanese Cucumber Salad Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 medium-sized Japanese or English cucumbers

2 tablespoons rice wine vinegar

1 tablespoon sugar

1 teaspoon soy sauce

1/2 teaspoon salt

1/2 teaspoon sesame seeds (toasted, optional)

1/4 teaspoon sesame oil (optional)

Thinly sliced seaweed (such as wakame or nori, for garnish, optional)

Directions

Wash and Prep Cucumbers

Start by washing the cucumbers thoroughly. Optionally peel them, or leave the skin on for added texture and color.

Slice Cucumbers

Slice cucumbers thinly using a knife, mandoline slicer, or vegetable peeler. Julienne strips or spiralize for different presentations.

Salt Cucumbers

Place cucumber slices in a bowl, sprinkle with salt, toss to coat evenly, and let sit for 10-15 minutes to draw out excess moisture.

Drain Cucumbers

After resting, drain excess water by gently squeezing or patting dry with paper towels.

Make Dressing

In a bowl, mix rice vinegar, sugar, soy sauce, and sesame oil. Add the dressing to cucumbers and toss to coat.

Add Sesame Seeds

Sprinkle toasted sesame seeds over the salad for flavor and garnish.

Garnish

Optionally top with thinly sliced seaweed for a traditional touch.

Chill and Serve

Refrigerate the salad for 15-20 minutes to allow flavors to meld before serving.

Nutrition

• Calories: 45 kcal
• Total Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 390mg
• Total Carbohydrate: 9g
• Dietary Fiber: 1g
• Total Sugars: 4g
• Protein: 1g