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Japanese Cucumber Salad

A refreshing salad featuring crisp cucumbers, savory dressing, and a hint of sweetness, perfect as a side dish or light snack.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Japanese
Calories: 80
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2-3 pieces cucumbers Use firm cucumbers for a crunchier texture.
  • 1/4 cup rice vinegar Rice vinegar provides the best flavor.
  • 1 tablespoon soy sauce Adjust to taste for saltiness.
  • 1 teaspoon sugar Increase if a sweeter taste is preferred.
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds Sprinkle before serving.
  • 1 clove garlic, minced
  • to taste salt
  • to taste chili flakes (optional) Add for spice.

Method
 

Preparation
  1. Slice the cucumbers thinly and place them in a bowl.
  2. In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and salt.
  3. Pour the dressing over the cucumbers and toss to combine.
  4. Let it marinate in the refrigerator for about 30 minutes.
  5. Before serving, sprinkle with sesame seeds and chili flakes if desired.

Notes

Store any leftover salad in an airtight container in the refrigerator. Best eaten within 1-2 days for optimal freshness. You can add other vegetables like radishes or carrots for more color and texture.