Japanese Cucumber Salad

introduction

Japanese Cucumber Salad is a light and refreshing dish that is perfect for hot days. It combines crisp cucumbers with a sweet and tangy dressing. This salad is not only delicious but also very easy to make.

why make this recipe

This salad is a great side dish for many meals. It’s healthy, low in calories, and packed with flavor. The ingredients are simple and can be easily found in most kitchens. Plus, it takes just a few minutes to prepare, making it a quick and satisfying option for any occasion.

how to make Japanese Cucumber Salad

Ingredients:

• 1 English cucumber
• 2 tbsp rice vinegar
• 1/2 tsp salt
• 2 tsp sugar
• 1 tbsp sesame seeds

Directions:

1. Trim the ends from the cucumber.
2. Peel alternating strips off the cucumber, then cut it in half lengthwise.
3. Scrape out the seeds with a spoon.
4. Shave the cucumber into thin ribbons using a peeler.
5. Press the ribbons gently with paper towels to remove extra moisture.
6. In a bowl, whisk together the rice vinegar, salt, and sugar.
7. Add the sesame seeds and whisk again.
8. Toss the cucumber ribbons in the dressing gently.
9. Serve cold.

how to serve Japanese Cucumber Salad

You can serve Japanese Cucumber Salad as a side dish with grilled meats, rice, or as part of a larger meal. It’s best to chill the salad in the refrigerator for a bit before serving to enhance its refreshing taste.

how to store Japanese Cucumber Salad

Store any leftover salad in an airtight container in the refrigerator. It can stay fresh for about 1 to 2 days. Be aware that the cucumbers may lose their crunch after a while, so it’s best enjoyed fresh.

tips to make Japanese Cucumber Salad

• Use fresh English cucumbers, as they have fewer seeds and a thinner skin.
• Adjust the sweetness by changing the amount of sugar to suit your taste.
• If you like a bit of spice, add a sprinkle of red pepper flakes to the dressing.

variation

You can add other ingredients like sliced radishes, green onions, or even carrots for color and extra crunch. Some also like to include a bit of sesame oil for an added depth of flavor.

FAQs

1. Can I use regular cucumbers instead of English cucumbers? Yes, you can use regular cucumbers, but they have more seeds and a thicker skin, which you might want to peel completely.
2. How can I make this salad vegan? This recipe is already vegan! You can enjoy it without any modifications.
3. Is there a gluten-free option for the rice vinegar? Yes, most rice vinegars are gluten-free, but always check the label to be sure.

Chef Carol

Japanese Cucumber Salad

A light and refreshing salad made with crisp cucumbers and a sweet and tangy dressing, perfect for hot days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Japanese

Calories: 50

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 piece English cucumber Use fresh for best taste.
• 2 tbsp rice vinegar Check label for gluten-free.
• 1/2 tsp salt
• 2 tsp sugar Adjust sweetness to taste.
• 1 tbsp sesame seeds

Method

 

Preparation

1. Trim the ends from the cucumber.
2. Peel alternating strips off the cucumber, then cut it in half lengthwise.
3. Scrape out the seeds with a spoon.
4. Shave the cucumber into thin ribbons using a peeler.
5. Press the ribbons gently with paper towels to remove extra moisture.

Dressing

1. In a bowl, whisk together the rice vinegar, salt, and sugar.
2. Add the sesame seeds and whisk again.

Assembly

1. Toss the cucumber ribbons in the dressing gently.
2. Serve cold.

Notes

Store any leftover salad in an airtight container in the refrigerator for 1 to 2 days. Best enjoyed fresh as cucumbers may lose their crunch over time.