Refreshing Japanese Cucumber Salad with Rice Vinegar

Japanese Cucumber Salad with Rice Vinegar is one of those dishes that feels like a cool breeze on a hot summer day. Imagine crisp, fresh cucumbers tossed in a tangy rice vinegar dressing that dances on your taste buds like it’s auditioning for a Broadway show. spicy pickled jalapenos The crunch of the cucumbers paired with the bright flavors creates an explosion of joy in every bite. This salad isn’t just food; it’s an experience that transports you to a sunlit patio somewhere in Japan, surrounded by laughter and good company.

I remember the first time I made this salad—I was trying to impress my friends during a backyard barbecue. While they were busy flipping burgers and sipping cold drinks, I was tossing my cucumbers like a culinary ninja. When I served it, the fresh aroma wafted around, and suddenly everyone wanted to know my secret recipe. eggplant salad with fresh herbs Little did they know, it was as simple as slicing some cucumbers and pouring on rice vinegar! This Japanese Cucumber Salad with Rice Vinegar is perfect for summer picnics or even as a side dish during cozy family dinners. cold tortellini salad. For more inspiration, check out this garlic butter green beans recipe.

I once served this salad at a family gathering, and my cousin declared it “the best thing ever.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• English Cucumbers: These are ideal due to their crisp texture and minimal seeds; pick firm ones for the best crunch.
• Rice Vinegar: A must-have for its mild flavor; opt for unseasoned rice vinegar for more control over seasoning.
• Sugar: Just a hint balances the acidity of the vinegar; use granulated sugar unless you prefer alternatives.
• Salt: Sea salt works best here; it enhances flavors without overwhelming the freshness of the cucumbers.
• Sesame Oil: Adds a nutty depth; use toasted sesame oil for an extra layer of flavor.
• Sesame Seeds: Optional but recommended for garnish; they add visual appeal and subtle crunch.

The full ingredients list, including measurements, is provided in the recipe card directly below. Thai chickpea wraps.

Let’s Make it together

Prepare your workspace by gathering all ingredients and utensils needed for effortless cooking.

Slice Your Cucumbers: Rinse the cucumbers under cold water and pat them dry. Slice them thinly using a sharp knife or mandoline for uniformity.

Create the Dressing: In a bowl, combine rice vinegar, sugar, salt, and sesame oil. Stir until sugar dissolves completely—this should take just about 30 seconds.

Toss Everything Together: Add sliced cucumbers to the bowl with dressing. Gently toss until each cucumber slice is evenly coated in that delightful mixture.

Let It Marinate: Cover your bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows flavors to meld beautifully.

Serve & Enjoy!: Once marinated, give it another toss before serving. Sprinkle sesame seeds on top for added flair—it’s not just about taste but also presentation!

This Japanese Cucumber Salad with Rice Vinegar is now ready to impress! It’s light yet satisfying—a perfect companion to any meal or simply enjoyed on its own. For more inspiration, check out this orange sweet rolls recipe.

Perfecting the Cooking Process

To create the perfect Japanese cucumber salad, slice cucumbers thinly, season them with salt, and let them sit. This draws out excess moisture and enhances their crunchiness while you prepare the dressing.

Add Your Touch

Enhance your salad by adding sliced radishes or sesame seeds for extra crunch. You can also swap rice vinegar for apple cider vinegar if you’re seeking a different flavor profile.

Storing & Reheating

Store your cucumber salad in an airtight container in the fridge for up to three days. Avoid reheating; this dish is best enjoyed cold and fresh.

I remember hosting a summer barbecue when I first made this salad; everyone raved about how refreshing it was. One friend even asked for the recipe, claiming it stole the show!

FAQ

What type of cucumbers are best for this salad?

Use English cucumbers or Persian cucumbers for their crisp texture and mild flavor.

Can I make this salad ahead of time?

Yes, but it’s best served fresh to keep cucumbers crunchy and vibrant.

What can I add for extra protein?

Consider adding grilled chicken or tofu cubes to make this salad a complete meal.

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Japanese Cucumber Salad with Rice Vinegar

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• Author: Mery Mack
• Total Time: 0 hours
• Yield: Serves 4

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Description

Japanese Cucumber Salad with Rice Vinegar is a refreshing and vibrant dish that captures the essence of summer in every bite. Crisp English cucumbers are lightly dressed in a tangy rice vinegar mixture, creating a delightful balance of sweet and savory flavors. This salad is easy to prepare, making it the perfect accompaniment for any meal or a light snack on its own. Enjoy the bright, crunchy texture and sophisticated taste that will transport you straight to a sunlit patio in Japan.

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Ingredients

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• 2 English cucumbers (about 400g)
• 1/4 cup unseasoned rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp sea salt
• 2 tsp toasted sesame oil
• 1 tbsp sesame seeds (optional)

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Instructions

1. Slice cucumbers thinly using a sharp knife or mandoline; rinse and pat dry.
2. In a bowl, mix rice vinegar, sugar, salt, and sesame oil until sugar dissolves.
3. Toss sliced cucumbers in the dressing until evenly coated.
4. Cover and refrigerate for at least 30 minutes to let flavors meld.
5. Before serving, give the salad another toss and sprinkle sesame seeds on top.

• Prep Time: 15 minutes
• Cook Time: None
• Category: Salad
• Method: None
• Cuisine: Japanese

Nutrition

• Serving Size: About 1 cup (150g)
• Calories: 60
• Sugar: 5g
• Sodium: 200mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg