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Japanese Cucumber Salad

A refreshing side dish with crunchy cucumbers and a zesty dressing, perfect for summer meals or as a quick snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Japanese
Calories: 45
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium cucumbers Fresh and firm for the best crunch.
  • 1 tablespoon salt Use to draw out moisture from cucumbers.
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon sesame seeds
  • 1 scallion thinly sliced For garnish and extra flavor.

Method
 

Preparation
  1. Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let them sit for about 10 minutes to draw out the excess water.
  2. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until well combined.
  3. Rinse the cucumbers under cold water and drain well.
  4. Toss the cucumbers with the dressing. Add sesame seeds and scallions.
  5. Serve chilled or at room temperature.

Notes

This salad is best served cold, making it a fantastic accompaniment to grilled meats or seafood. Store leftovers in an airtight container in the refrigerator and consume within a day or two for the freshest flavor and crunch. Consider adding red pepper flakes for heat.