Description
A refreshing and vibrant side dish suitable for any meal.
Ingredients
Scale
- 4 medium Japanese cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- Start by washing the Japanese cucumbers thoroughly under cold water to remove any residue. Utilizing either a sharp knife or a mandoline slicer, thinly slice the cucumbers, aiming for uniform thickness to ensure even seasoning and texture.
- Once sliced, place the cucumbers into a mixing bowl. Sprinkle them generously with salt and mix gently to ensure all slices are coated. Let this mixture rest for about 10 to 15 minutes.
- After the cucumbers have rested, rinse them lightly under cold water to remove the salt. Be careful not to over-rinse; you want some of the salt to remain for flavor.
- In a clean bowl, combine the rice vinegar, soy sauce, sugar, and sesame oil, whisking until the sugar has thoroughly dissolved.
- To the dressing, add the chili oil, grated ginger, and minced garlic. Stir well to combine all the flavors and allow them to meld.
- With the dressing prepared, toss the cucumbers with the mixture, ensuring every slice is coated evenly.
- After tossing, sprinkle the toasted sesame seeds over the top and give everything a gentle mix. Now, cover the bowl or transfer the salad to a serving dish and chill it in the refrigerator for 15 to 20 minutes.
- When ready to serve, give the salad a quick toss to redistribute the dressing, check the seasoning, and garnish as desired.
Notes
For deeper flavors, prepare the salad a few hours in advance and let it marinate in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
Nutrition
- Calories: 80 kcal
- Sodium: 240 mg
- Protein: 2 g