Description
A light and refreshing sushi-inspired cucumber salad featuring thinly sliced cucumbers tossed in a tangy and flavorful soy, rice vinegar, and sesame oil dressing, garnished with toasted sesame seeds. Perfect as a healthy side dish or appetizer.
Ingredients
Main Ingredients
- 2 cucumbers, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Sesame seeds, for garnish
Instructions
- Slice Cucumbers: Thinly slice the cucumbers using a sharp knife or mandoline for uniform thickness. Pat them dry with paper towels to remove excess moisture and keep the salad crisp.
- Prepare Dressing: In a bowl, combine rice vinegar, soy sauce, sugar, and sesame oil. Whisk gently until the sugar is fully dissolved and the dressing is well blended.
- Toss Salad: Add the cucumber slices to the dressing bowl and toss well to evenly coat all the pieces with the tangy dressing.
- Garnish: Sprinkle toasted sesame seeds over the salad to add a nutty aroma and a pleasant crunch.
- Chill and Serve: Refrigerate the salad for about 10 minutes before serving to allow flavors to meld and to serve it refreshingly cold.
Notes
- For perfectly even cucumber slices, use a mandoline slicer.
- Add chili flakes or a dash of sriracha if you prefer a spicy kick.
- Patting cucumbers dry is essential to prevent a watery salad.
- This salad is best served chilled but should be eaten the same day for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
