Imported from Instagram
Japanese Cucumber Salad
A quick, refreshing Japanese-style cucumber salad made with thinly sliced mini cucumbers and a tangy-sweet sesame soy dressing. The cucumbers are salted briefly to draw out excess water before being tossed with the seasoning.
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Ingredients
- 5 mini cucumbers (Source states 5–6 mini cucumbers; thinly sliced.)
- salt (For sprinkling over and gently massaging the cucumbers; amount not specified.)
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 0.5 tbsp brown sugar (Or honey.)
- 0.5 tsp sesame oil
- 1 tbsp white sesame seeds
Steps
- 1
Thinly slice the mini cucumbers.
- 2
Sprinkle the sliced cucumbers with salt and gently massage them. Let them sit for 10 minutes to draw out the excess water.
- 3
While the cucumbers rest, mix the vinegar, soy sauce, brown sugar or honey, sesame oil, and white sesame seeds together.
- 4
Pat the cucumbers dry with paper towels, or gently squeeze out the excess water.
- 5
Toss the cucumbers with the seasoning mixture until evenly coated.
- 6
Serve and enjoy.
Notes
The source does not specify the type of vinegar, the amount of salt, or whether the salad should be served immediately or chilled.
Nutrition per serving
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