Sushi Cucumber Salad
A light and refreshing salad featuring crisp cucumbers dressed with a tangy blend of rice vinegar and soy sauce, perfect for warm days or as a side dish.
Ingredients
Main Ingredients
- 2 large large cucumbers Fresh and crisp
- 1 teaspoon salt To draw moisture from the cucumbers
- 1 tablespoon rice vinegar For dressing
- 1 tablespoon soy sauce For seasoning
- 1 teaspoon sugar Adjust to taste
- ½ teaspoon sesame oil Adds depth of flavor
- 1 tablespoon sesame seeds For garnish
- 2 pieces green onions Sliced for topping
- optional sliced radishes or carrots For extra crunch and color
Instructions
Preparation
- Wash the cucumbers thoroughly. Peel partially or entirely if preferred.
- Slice the cucumbers thinly, about 1/8 inch thick.
- Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for about 10-15 minutes to draw out moisture.
- After 10-15 minutes, drain the cucumbers and gently pat them dry with a paper towel.
- In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, and sesame oil until combined.
- Pour the dressing over the cucumbers and toss well to combine.
- Add the sesame seeds and sliced green onions, and mix gently.
- Taste and adjust the seasoning, adding more soy sauce or vinegar if necessary.
- Serve immediately or chill in the refrigerator for about 30 minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added flavor, consider incorporating fresh herbs or diced jalapeños. Best consumed soon after preparation, but can be stored in an airtight container for 1-2 days.