Japanese Cucumber Salad
User Reviews
5
Japanese Cucumber Salad
Description
This salad features thinly sliced cucumbers, ideally Japanese or Persian varieties for their thin skin and mild flavor, which are salted to release excess liquid. After resting, cucumbers are squeezed to remove excess water, improving the texture and allowing the dressing to coat more effectively.
The dressing is a simple mixture of rice vinegar, sugar, and soy sauce, imparting a mild sweetness, acidity, and umami depth. Tossed with the cucumbers, the flavors meld during a resting period at room temperature before serving, enhancing the overall taste.
Sesame seeds sprinkled on top add subtle earthiness and a delicate crunch, complementing the crispness of the cucumbers. This salad works well as a refreshing accompaniment to heavier dishes or as part of a Japanese-style meal.
For best results, use Japanese or Persian cucumbers; if unavailable, peel and seed waxy cucumbers. The salad can be prepared several hours ahead and kept refrigerated for up to three days, maintaining freshness and flavor.
Ingredients
- 4 cups cucumber thinly sliced, I prefer to use Japanese or Persian cucumbers
- 2 teaspoons salt
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons soy sauce
- 1 1/2 teaspoons sesame seeds
Instructions
- Place the cucumbers in a large bowl. Add the salt and toss to combine. Let the cucumbers stand for 10 minutes.
- Place the rice vinegar, sugar and soy sauce in a small bowl. Whisk to combine.
- Transfer the cucumbers to a colander. Pour the excess liquid out of the bowl.
- Use your hands to squeeze any remaining liquid out of the cucumbers.
- Place the cucumbers back into the bowl. Add the rice vinegar mixture and toss to combine.
- Let stand at room temperature for 10 minutes. Sprinkle with sesame seeds, then serve, or refrigerate for later use.
Notes
- Use Japanese or Persian cucumbers for best texture and flavor; peel and seed larger waxy cucumbers if substituting.
- Thin slices can be achieved easily with a mandoline slicer.
- The salad can be made up to 6 hours before serving and stored refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1333mg | 56% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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