Description
A light, briny Japanese salad with thinly sliced cucumbers in a tangy rice vinegar dressing, toasted sesame seeds, scallions, ginger, and soy sauce. Quick and refreshing, perfect for summer or pairing with grilled fish/noodles.
Ingredients
2 medium cucumbers (English recommended for less moisture)
1/4 cup rice vinegar (all-purpose Japanese type)
2 tablespoons sesame seeds
1 tablespoon sugar
2 scallions, sliced (fresh preferred)
1 teaspoon light soy sauce (tamari for soy-free)
1 teaspoon grated ginger (fresh recommended)
Instructions
Combine rice vinegar, sugar, soy sauce, and 1 tsp water in a small bowl. Whisk until sugar dissolves.
Cut cucumbers into 1/2-inch thick rounds and place in a large bowl.
Toast sesame seeds in a dry skillet over medium heat, tossing frequently until fragrant.
Add sliced scallions and ginger to the cucumbers. Pour the vinegar mixture over them and toss gently to coat.
Chill for at least 10 minutes before serving to allow flavors to meld.
Notes
Use zucchini or daikon as cucumber substitutes for varied texture.
Adjust vinegar/sugar to taste: add 1-2 tsp more sugar for sweetness, 1-2 tbsp water for milder flavor.
Store refrigerated in an airtight container for up to 24 hours.
Toasted sunflower seeds (not raw) can replace sesame seeds for nuttiness while avoiding risk of burning.
- Prep Time: 15
- Category: Trending
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 side
- Calories: 75
- Sugar: 6g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0.3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
