Japanese Cucumber Salad
User Reviews
5
Japanese Cucumber Salad
Description
This Japanese Cucumber Salad combines small cucumbers sliced diagonally for an attractive cut that exposes more surface area for absorbing the flavorful dressing. The dressing consists of soy sauce, rice wine vinegar, sugar, chile oil, toasted sesame oil, and minced garlic, providing a balance of salty, sour, sweet, and spicy notes. The dressing should be tasted and adjusted to preference before mixing.
Roasted peanuts are crushed finely but not turned into peanut butter, offering a delicate crunch contrasted with the crisp cucumbers. Fresh cilantro leaves and a sprinkle of red chili flakes add herbal brightness and controlled heat. The cucumbers can be peeled partially by scoring or scraping edges for textural variation. The salad is best served within a few hours of preparation to maintain cucumber crispness.
This salad is a refreshing accompaniment to heavier dishes or can be enjoyed as a light snack. The techniques of thin slicing and balanced dressing bring out the cucumbers' fresh attributes. Storing leftovers overnight is okay but may reduce crispness as cucumbers release moisture over time.
Ingredients
dressing
- 3 Tbsp soy sauce
- 3 Tbsp rice wine vinegar
- 1 tsp sugar
- 1 tsp chile oil
- 1 tsp sesame oil toasted
- 1 clove garlic finely minced
salad
- 12 ounces cucumber small
- 1/3 cup peanuts roasted
- cilantro fresh leaves
- red chili flakes to taste
Instructions
- Whisk the dressing ingredients together and be sure to taste it to adjust anything you like.
- Finely grind the peanuts in a food processor using the pulsing button. You want them to be very fine but be careful not to go too far and turn them into peanut butter! Alternatively you can use a rolling pin to crush the peanuts: just place them in a zip lock baggie and pound or roll over them.
- Thinly slice the cucumbers on the diagonal. If you would like to remove part of the peel first, you can run a zesting tool down the sides, or simply run the tines of a fork down the sides to create a decorative edge.
- Put the cucumbers in a bowl and toss with enough dressing to coat thoroughly, you may not need all of it. Toss with the crushed peanuts, sprinkle with chile flakes,and top with cilantro leaves. Serve immediately or chill until ready to serve. I like to serve this within a few hours of making, but it will keep overnight.
Notes
- Do not peel cucumbers entirely; thin skin adds texture and helps hold shape.
- Partially peel cucumbers by scoring edges with a zesting tool or scraping with fork tines for decorative effect.
- Slice cucumbers diagonally to increase surface area for dressing absorption and visual appeal.
- Prepare cucumbers up to one hour ahead to retain crispness; longer storage post-slicing may soften them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 404mg | 17% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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