Description
A refreshing, tangy-sweet salad of thinly sliced cucumbers marinated in a simple rice vinegar dressing with ginger and a hint of sweetness. Perfect as a light side dish or palate cleanser in any meal.
Ingredients
Units
Scale
- 2 large Cucumbers (Peeled and very thinly sliced)
- 1/3 cup Rice vinegar
- 4 tsp White sugar (Or to taste)
- 1 1/2 tsp Fresh ginger root (Minced adjust to taste)
- 1 tsp Salt (Or to taste)
- optional Toasted sesame seeds (For garnish)
- optional Thinly sliced scallions green parts (For garnish)
- optional Toasted wakame reconstituted (For extra umami)
Instructions
Prepare the Cucumbers:
- Peel the cucumbers and slice them very thinly (use a mandoline if available).
- Place the slices in a colander, sprinkle with 1 tsp salt, and toss gently. Let sit 5–10 minutes to draw out excess moisture. Rinse under cold water and pat dry thoroughly with paper towels.
Make the Dressing:
- In a mixing bowl, whisk together rice vinegar, sugar, and minced ginger until the sugar dissolves.
Assemble the Salad:
- Add the drained, dried cucumber slices to the bowl with the dressing. Toss gently to coat evenly.
- Taste and adjust seasoning, adding more sugar or salt if desired.
Chill (Optional):
- For best flavor, cover and refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld.
Garnish & Serve:
- Transfer to a serving dish or individual bowls.
- Sprinkle with toasted sesame seeds and sliced scallions. For added authenticity, top with rehydrated toasted wakame.
Notes
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Texture Tip: Removing excess water from the cucumbers prevents the salad from becoming too watery.
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Flavor Variations: Add a splash of mirin or a pinch of red pepper flakes for a sweeter or spicier twist.
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Make-Ahead: The salad can be made up to 2 hours in advance and kept chilled; toss again just before serving.
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Serving Suggestion: Pairs beautifully with grilled fish, sushi, or as part of a bento-style meal.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Asian, Japanese
Nutrition
- Calories: 55
