Description
A refreshing Japanese Cucumber Salad with a savory-sweet dressing, perfect as a side dish or light meal.
Ingredients
Scale
- 4 cups Persian Cucumbers (sliced thinly)
- 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)
Instructions
- Prepare the cucumbers: Slice the Persian cucumbers thinly and place them in a bowl. Sprinkle with salt and let them sit for about 10 minutes.
- Make the dressing: In a separate bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and crushed red pepper flakes. Whisk until combined.
- Combine: After the cucumbers have released moisture, drain the excess liquid. Add the cucumbers to the dressing and toss to coat everything evenly.
- Serve: Garnish with sesame seeds before serving. Enjoy immediately or let it chill in the fridge for a bit.
Notes
Slice cucumbers as thinly as possible for a delicate texture. Adjust the sugar and crushed red pepper flakes based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg