Ingredients
3 crunchy cucumbers for the fresh and crisp base
2 teaspoons salt to draw out moisture
2.25 tablespoons rice vinegar for the tangy flavor in the dressing
0.75 tablespoon sugar to add sweetness and balance the acidity
0.2 teaspoon salt for seasoning the dressing
0.2 teaspoon soy sauce to bring in umami depth
0.75 teaspoon sesame seeds for sprinkling before serving
Instructions
1-Wash and thinly slice 3 crunchy cucumbers, sprinkle with 2 teaspoons of salt, and let sit for 10 minutes.
2-Rinse the slices under cold water, drain them, and squeeze out excess water.
3-In a bowl, mix 2.25 tablespoons of rice vinegar, 0.75 tablespoon of sugar, 0.2 teaspoon of salt, and 0.2 teaspoon of soy sauce until dissolved.
4-Toss the drained cucumbers with the dressing and let it marinate for at least one hour or overnight in the fridge.
5-Before serving, sprinkle with 0.75 teaspoon of sesame seeds for added crunch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Use cucumbers with thin skin and minimal seeds for the best texture.
💧 Removing excess moisture from cucumbers enhances the crunch and flavor.
⏳ Marinate the salad for at least an hour or overnight to develop the tangy taste.
- Prep Time: 15 minutes
- Marinating time: 1 hour or overnight
- Category: Salad
- Method: Marinating
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup