Japanese Cucumber Salad

Name: Japanese Cucumber Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 4 Kirby cucumbers or 2 large cucumbers; 1/2 tablespoon salt; 1/2 cup white rice vinegar; 2 tablespoons soy sauce or tamari; 2 teaspoons sesame oil; 2 tablespoons white sugar; 1/2 teaspoon white or black sesame seeds, or a mixture of both

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Prep Time: 20 minutes

Total: 20 minutes

Author : Diana Kuan

japanese vegan vegetarian

Ingredients

Remove All · Remove Spices · Remove Staples

4 Kirby cucumbers or 2 large cucumbers1/2 tablespoon salt1/2 cup white rice vinegar2 tablespoons soy sauce or tamari2 teaspoons sesame oil2 tablespoons white sugar1/2 teaspoon white or black sesame seeds, or a mixture of both

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Instructions

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Step 1

Cut the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.

Step 2

In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.

Step 3

Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture. Transfer the cucumber to a serving dish. Serve at room temperature with sushi, noodles, stir-fries, etc.