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Japanese Cucumber Salad

A refreshing and vibrant salad featuring crisp cucumbers and a tangy dressing, perfect for summer barbecues and family gatherings.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Japanese
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers, thinly sliced (preferably Japanese cucumbers) Japanese cucumbers are recommended for their crispness.
  • 1 teaspoon salt To draw out excess water from cucumbers.
  • 3 tablespoons rice vinegar Provides a lovely tang.
  • 1 tablespoon sugar To balance the acidity.
  • 1 teaspoon soy sauce For added depth of flavor.
  • 1 teaspoon sesame oil Optional, adds nutty richness.
  • sesame seeds For garnish.

Method
 

Preparation
  1. Slice the cucumbers thinly and place them in a colander. Sprinkle with salt and let them sit for about 10 minutes to draw out excess water.
  2. While the cucumbers are draining, whisk together the rice vinegar, sugar, soy sauce, and sesame oil in a small bowl until the sugar is dissolved.
  3. Rinse the salted cucumbers under cold water and pat them dry. In a mixing bowl, combine the cucumbers with the dressing. Toss until well coated.
  4. Sprinkle sesame seeds on top and mix lightly.
  5. It can be enjoyed right away, but letting it chill in the fridge for about 30 minutes enhances the flavors even further.

Notes

Feel free to experiment with variations, like swapping in sliced carrots or adding a dash of chili oil for some heat. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The cucumbers may lose some crunch over time, but the flavors will continue to meld beautifully.