Description
A refreshing and light Japanese cucumber salad with a tangy dressing.
Ingredients
Scale
- 1 large cucumber
- ½ teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- Optional: Toasted sesame seeds for garnish
Instructions
- Peel the cucumber and slice it very thinly.
- Place the cucumber slices in a bowl and toss with salt. Let sit for 10-15 minutes to draw out excess water.
- Gently squeeze the cucumber slices to remove as much water as possible.
- In a small bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar dissolves.
- Add the drained cucumber to the dressing and toss to coat.
- Chill for at least 15 minutes before serving.
- Garnish with toasted sesame seeds if desired.
Notes
- For best results, use a mandoline to slice the cucumber thinly and uniformly.
- Adjust the amount of sugar and soy sauce to your taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 50
- Sugar: 8g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg