Description
A light and refreshing Japanese-inspired sushi cucumber salad featuring thinly sliced cucumbers tossed in a tangy soy, rice vinegar, and sesame dressing, garnished with toasted sesame seeds for a perfect balance of flavors.
Ingredients
Salad Ingredients
- 2 cucumbers, thinly sliced
Dressing Ingredients
- 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, crisp slices and then pat them dry with paper towels to remove excess moisture.
- Make Dressing: In a mixing bowl, whisk together the rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves and the dressing is well combined.
- Toss Salad: Add the sliced cucumbers to the dressing and gently toss to fully coat each slice with the flavorful mixture.
- Garnish: Sprinkle sesame seeds evenly over the salad to add a nutty crunch and enhance the visual appeal.
- Chill and Serve: Refrigerate the salad for 10-15 minutes to allow flavors to meld and serve chilled for the best refreshing taste experience.
Notes
- Use a mandoline slicer to achieve even and thin cucumber slices for better texture.
- For a spicy twist, add a pinch of chili flakes to the dressing before tossing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
