Japanese Cucumber Salad
A refreshing and crunchy side dish made with cucumbers, vinegar, and a delightful balance of flavors that is perfect for hot days.
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.
Notes
Serve cold as a side dish with grilled meats or alongside rice. For extra crunch, add some slices of radishes or carrots. Store in an airtight container in the fridge; best enjoyed within 2-3 days.