Description
A light and refreshing sushi-inspired cucumber salad featuring thinly sliced cucumbers tossed in a tangy, sweet, and savory dressing with rice vinegar, soy sauce, and sesame oil, finished with a sprinkle of toasted sesame seeds. Perfect as a palate cleanser or a healthy side dish.
Ingredients
Salad
- 2 cucumbers, thinly sliced
Dressing
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Garnish
- Sesame seeds, for garnish
Instructions
- Prepare Cucumbers: Thinly slice the cucumbers using a sharp knife or mandoline for even, delicate slices. Pat the slices dry with a clean towel to remove excess moisture.
- Make Dressing: In a medium bowl, whisk together the rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves completely and the dressing is well combined.
- Toss Cucumbers: Add the sliced cucumbers to the bowl with the dressing and gently toss to coat each slice evenly with the flavorful mixture.
- Garnish: Sprinkle toasted sesame seeds over the dressed cucumbers for added texture and a nutty flavor.
- Chill: Place the salad in the refrigerator for about 10-15 minutes to allow the flavors to meld and serve chilled for best taste.
Notes
- Using a mandoline ensures perfectly even, thin cucumber slices for a better texture and presentation.
- For a spicy twist, sprinkle some chili flakes into the dressing before tossing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
