Japanese•healthy
Japanese Cucumber Salad
Sure, you can pickle cucumbers, jar them, and save them for the future, but my favorite way to eat them is raw, in a quick salad.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Kirby cucumbers or 2 large cucumbers
- 1/2 tablespoon salt
- 1/2 cup white rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 teaspoons sesame oil
- 2 tablespoons white sugar
- 1/2 teaspoon white or black sesame seeds, or a mixture of both
Instructions
- 1
Cut the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.
- 2
In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
- 3
Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture. Transfer the cucumber to a serving dish. Serve at room temperature with sushi, noodles, stir-fries, etc.