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.
Ingredients
Scale
- 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)
Instructions
- Slice cucumbers thinly using a sharp knife or mandoline; rinse and pat dry.
- In a bowl, mix rice vinegar, sugar, salt, and sesame oil until sugar dissolves.
- Toss sliced cucumbers in the dressing until evenly coated.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- 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