Japanese Cucumber Salad
This bright and crisp Japanese Cucumber Salad is a refreshing side dish, featuring light rice vinegar and sesame oil. Ready in about 20 minutes, it's perfect for quick meals.
Ingredients
Veggies
- 2 large large cucumbers Sliced thinly
Sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Seasoning
- 1 tablespoon salt For drawing moisture out of cucumbers
Toppings (optional)
- 1 teaspoon sesame seeds For garnishing
- Chopped green onions For garnishing
Instructions
Preparation
- Slice the cucumbers thinly and place them in a bowl; sprinkle 1 tablespoon salt over the slices and let sit for about 15 minutes to draw out moisture.
- While cucumbers sit, whisk rice vinegar, soy sauce, sugar, and sesame oil in a small bowl until sugar dissolves.
- Rinse the cucumbers under cold water, then drain and gently squeeze out excess water.
- Add the cucumber slices to the dressing and toss thoroughly to coat each slice.
- Sprinkle sesame seeds on top and garnish with chopped green onions if desired.
- Chill for 10-15 minutes or serve at room temperature.
Notes
Salt the cucumbers to remove excess water; this keeps the dressing from getting diluted. Pat cucumbers dry to maintain crisp texture. Adjust sugar and soy to taste for sweeter or saltier notes. Toast sesame seeds briefly for deeper flavor.