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Japanese Cucumber Salad
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Japanese Cucumber Salad

Course Salad, Sides
Cuisine Asian
Prep Time 5 minutes
Salting Time: 10 minutes
Total Time 15 minutes
Servings 3 - 4
Author Pam - For the Love of Cooking

Equipment

  • Mandolin Slicer or Sharp Knife

Ingredients

  • 1 English cucumber scrubbed ***You can also use Persian cucumbers
  • 1 tsp kosher salt
  • 2 tbsp rice vinegar
  • ½ tbsp soy sauce
  • 1½ tsp sugar
  • ¼-½ tsp toasted sesame oil to taste
  • Toasted white and black sesame seeds to taste

Instructions

  • Using the thinnest setting on your mandolin, carefully slice the cucumber.
  • Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.
  • Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.
  • Place them on a towel and squeeze them very well to remove all liquid.
  • Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.
  • Add the cucumbers and mix very well until evenly coated and saturated.
  • Sprinkle with toasted sesame seeds and serve and enjoy.