why make this recipe
Japanese Cucumber Salad is a refreshing side dish that adds a burst of flavor to any meal. It is light, crunchy, and comes together quickly, making it perfect for hot days or when you need a quick dish. The combination of salt, sugar, and vinegar creates a delightful balance that complements the cool cucumbers wonderfully. This salad is not only tasty but also healthy, making it a great choice for everyone.
how to make Japanese Cucumber Salad
Ingredients:
- 2 large cucumbers
- 1 tablespoon salt
- 1 tablespoon sugar
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon chili flakes
- sesame seeds for garnish
Directions:
- Slice the cucumbers thinly and sprinkle with salt. Let sit for about 10 minutes to release moisture.
- Rinse cucumbers under cold water and drain well.
- In a bowl, mix together the sugar, rice vinegar, soy sauce, sesame oil, and chili flakes until the sugar dissolves.
- Add the drained cucumbers to the dressing and toss to coat.
- Let it marinate in the fridge for 20-30 minutes before serving.
- Garnish with sesame seeds and serve cold.
how to serve Japanese Cucumber Salad
Serve Japanese Cucumber Salad cold as a side dish with grilled meats or alongside rice. It also pairs well with sushi and makes a great appetizer. The fresh and tangy flavor is sure to delight your guests. You can serve it in a bowl or on a platter for sharing.
how to store Japanese Cucumber Salad
To store Japanese Cucumber Salad, place it in an airtight container and refrigerate. The salad is best enjoyed within 2-3 days. However, be aware that the cucumbers may lose their crunch over time, so it’s best to eat it fresh.
tips to make Japanese Cucumber Salad
- Use a mandoline slicer for even and thin cucumber slices.
- Allow the cucumbers to sit in salt a little longer for a saltier flavor.
- Taste the dressing before adding the cucumbers to adjust sweetness or acidity based on your preference.
- For extra crunch, add some sliced radishes or carrots.
variation
You can add other vegetables such as thinly sliced radishes or bell peppers for added color and crunch. For a spicier kick, increase the amount of chili flakes or add sliced chili peppers.
FAQs
1. Can I use other types of cucumbers?
Yes, you can use other types like Persian or English cucumbers, but you may need to adjust the amount of salt and preparation time.
2. Is this salad gluten-free?
To make this salad gluten-free, use gluten-free soy sauce or tamari.
3. How long can I keep the salad?
The salad is best eaten fresh, but if stored properly in the fridge, it can last up to 2-3 days.
Japanese Cucumber Salad
Ingredients
Main Ingredients
- 2 large large cucumbers Thinly sliced
- 1 tablespoon salt To release moisture from cucumbers
- 1 tablespoon sugar
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce Use gluten-free soy sauce or tamari if needed
- 1 teaspoon sesame oil
- 0.5 teaspoon chili flakes Adjust to taste
- sesame seeds For garnish
Instructions
Preparation
- Slice the cucumbers thinly and sprinkle with salt. Let sit for about 10 minutes to release moisture.
- Rinse cucumbers under cold water and drain well.
- In a bowl, mix together the sugar, rice vinegar, soy sauce, sesame oil, and chili flakes until the sugar dissolves.
- Add the drained cucumbers to the dressing and toss to coat.
- Let it marinate in the fridge for 20-30 minutes before serving.
- Garnish with sesame seeds and serve cold.