Description
Japanese Cucumber Salad with Rice Vinegar is a refreshing and tangy dish that perfectly balances sweetness and acidity. This vibrant salad features crisp cucumbers, a zesty rice vinegar dressing, and nutty sesame oil, making it an ideal side dish for summer barbecues or casual gatherings. Quick to prepare and full of flavor, this salad will impress your guests while being light enough to enjoy on a warm day.
Ingredients
Scale
- 2 cups thinly sliced cucumbers (about 2 medium English cucumbers)
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
- Wash and thinly slice the cucumbers using a knife or mandoline.
- Sprinkle salt over the cucumber slices and let them sit in a colander for 15 minutes to draw out excess moisture.
- In a bowl, whisk together rice vinegar, sugar, and sesame oil until the sugar dissolves.
- Drain the cucumbers and combine them with the dressing and sesame seeds in the bowl.
- Mix gently until evenly coated, then refrigerate for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg