Description
A refreshing and flavorful Japanese Cucumber Salad that can be enjoyed as a side dish or a light meal.
Ingredients
Scale
- 2 medium Japanese cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Optional: diced avocado or sliced radishes
Instructions
- Start by washing your cucumbers thoroughly. Slice them thinly, about 1/8th inch thick.
- In a mixing bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, salt, and crushed red pepper flakes until the sugar is dissolved.
- Add the sliced cucumbers into the bowl and toss gently to coat. Let them marinate for about 5-10 minutes.
- Before serving, sprinkle with toasted sesame seeds and sliced green onions, giving it a gentle toss.
Notes
For a healthier alternative, consider using a sugar substitute or low-sodium soy sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg