Japanese Cucumber Salad with Rice Vinegar
Japanese Cucumber Salad with Rice Vinegar is a vibrant and refreshing dish that combines crisp cucumbers with a tangy, sweet dressing. This salad bursts with flavor, making it an ideal side for any meal or a light snack on its own. With minimal ingredients and quick preparation, it captures the essence of Japanese cuisine, perfect for summer barbecues or family gatherings. Impress your guests with this delightful addition that’s sure to elevate your dining experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves about 4
- Category: Side
- Method: No cooking
- Cuisine: Japanese
Ingredients
Scale
- 2 medium fresh cucumbers (about 300g)
- 3 tbsp unseasoned rice vinegar
- 1 tsp sugar
- ½ tsp kosher salt
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 green onions, chopped
Instructions
- Wash and thinly slice the cucumbers using a sharp knife or mandoline slicer.
- Place sliced cucumbers in a bowl and sprinkle generously with salt. Let sit for 15 minutes to draw out excess moisture.
- In another bowl, whisk together rice vinegar, sugar, and sesame oil until well combined.
- Rinse cucumbers under cold water to remove excess salt and drain thoroughly.
- Return cucumbers to their bowl and pour the dressing over them along with chopped green onions and sesame seeds. Toss gently to coat.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 45
- Sugar: 3g
- Sodium: 310mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: - For extra crunch, consider adding sliced radishes or carrots. - Adjust the sweetness by modifying the amount of sugar to your taste preference. - For added heat, incorporate red pepper flakes or sliced chili peppers.