Description
A refreshing and crunchy Japanese cucumber salad with a light sesame-soy dressing. This salad can be served as a side dish, appetizer, or part of a bento box. Optional variations include creamy mayonnaise or a spicy kick with chili flakes.
Ingredients
🛒 Ingredients (serves 4):
For the Salad:
2–3 Japanese cucumbers (or English cucumbers), thinly sliced
½ teaspoon salt
For the Dressing:
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon mirin
1 teaspoon sesame oil
1 teaspoon sugar (optional, to taste)
1 teaspoon toasted sesame seeds
Optional Variations:
1–2 teaspoons mayonnaise (for creamy version)
Pinch of chili flakes or sliced fresh chili (for spicy version)
Instructions
📝 Instructions:
Step 1: Prepare Cucumbers
Thinly slice cucumbers and place in a bowl. Sprinkle with salt and let sit 10–15 minutes. Drain excess water.
Step 2: Make Dressing
In a small bowl, mix rice vinegar, soy sauce, mirin, sesame oil, and sugar until dissolved.
Step 3: Combine
Add dressing to cucumbers and toss gently to coat evenly. Sprinkle toasted sesame seeds on top.
Step 4: Optional Additions
For creamy version, mix in mayonnaise. For spicy version, add chili flakes or fresh chili slices.
Step 5: Chill and Serve
Refrigerate for 10–15 minutes before serving for best flavor.
Notes
- Crisp Cucumbers: Salting and draining prevents sogginess.
- Make Ahead: Can be prepared a few hours in advance.
- Serving: Great with sushi, grilled meats, or as a refreshing side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Salad
- Method: No-cook / Tossed
- Cuisine: Japanese