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japanese cucumber salad recipe

Japanese Cucumber Salad Recipe

Discover the refreshing simplicity of Japanese cucumber salad recipe. Learn how to make this crisp, tangy dish with easy steps and expert tips.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Japanese cucumbers or English/regular cucumbers
  • 3 tablespoons Rice vinegar
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sugar
  • 2 tablespoons Toasted sesame seeds white or black
  • to taste Salt

Equipment

  • Knife
  • Cutting board
  • Bowl
  • Whisk
  • Measuring spoons
  • Dry pan (for toasting sesame seeds)

Method
 

  1. Lightly smash the cucumbers with the flat side of a knife, then slice them thinly.
  2. Sprinkle salt over the sliced cucumbers and let them sit for about 10 minutes to draw out moisture.
  3. Rinse the cucumbers to remove excess salt and pat them dry with a paper towel.
  4. In a bowl, whisk together rice vinegar, soy sauce, and a pinch of sugar for the dressing.
  5. Optionally, add a drizzle of toasted sesame oil for extra flavor and a splash of mirin or honey for sweetness.
  6. Toss the cucumbers with the dressing and add toasted sesame seeds.
  7. Let the salad rest for 10-15 minutes before serving to allow the flavors to meld.

Nutrition

Calories: 80kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 500mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For extra flavor, toast the sesame seeds in a dry pan for a minute before adding them to the salad. Feel free to experiment with variations, such as adding chili oil for spice or imitation crab for richness. Prepared salad can be stored separately in the fridge for 2-3 days; dress just before serving to maintain crispness. Try incorporating different herbs or crunchy vegetables like radishes or carrots for added texture and flavor.
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