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–+ servings

Japanese Cucumber Salad

A crisp and light salad that provides a refreshing touch to any meal, perfect as a side dish and simple to make.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Japanese
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 4 cups Persian Cucumbers, sliced thinly Use fresh for the best crunch and flavor.
  • 1 teaspoon Salt For drawing out moisture.
  • 3 tablespoons Soy Sauce Provides umami flavor.
  • 2 tablespoons Rice Vinegar Adds acidity.
  • 1 tablespoon Sesame Oil For nutty aroma.
  • 1 teaspoon Sugar Balances flavors.
  • 1 clove Minced Garlic Adds depth.
  • 1/4 teaspoon Crushed Red Pepper Flakes Adjust to taste.
  • 1 tablespoon Sesame Seeds For garnish.

Method
 

Preparation
  1. Slice the Persian cucumbers thinly and place them in a bowl. Sprinkle with salt and toss to combine. Let sit for about 10-15 minutes.
  2. In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and crushed red pepper flakes until the sugar is dissolved.
  3. After the cucumbers have released some moisture, drain any excess liquid and rinse them briefly under cold water to reduce saltiness. Drain again.
  4. Pour the dressing over the cucumbers and toss well to combine. Let the salad sit for a few more minutes to absorb the flavors.
  5. Just before serving, sprinkle sesame seeds on top for garnish.

Nutrition

Serving: 1gCalories: 70kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 0.5gSodium: 500mgFiber: 1gSugar: 2g

Notes

For added flavor, let the salad marinate for an hour before serving. Store leftovers in an airtight container in the fridge and consume within 1-2 days.

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