Japanese Cucumber Salad
This Japanese cucumber salad turns one cucumber into a cool ribboned side with rice vinegar, sugar, salt, and sesame seeds.
It is light, crisp, and very nice when you want something cold that still tastes like it belongs on the table.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 side servings
- Category: Side Dish
- Method: No Cook
- Cuisine: Japanese
- Diet: dairy free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Ingredients
- 1 English cucumber
- 2 tbsp rice vinegar
- 1/2 tsp salt
- 2 tsp sugar
- 1 tbsp sesame seeds
Instructions
- Trim the ends from the cucumber.
- Peel alternating strips, then cut the cucumber in half lengthwise.
- Scrape out the seeds with a spoon.
- Shave the cucumber into thin ribbons with a peeler.
- Press the ribbons gently with paper towels to remove extra moisture.
- Whisk the rice vinegar, salt, and sugar in a bowl.
- Add the sesame seeds and whisk again.
- Add the cucumber ribbons and toss gently.
- Serve cold.
Notes
- Thin ribbons fold through the dressing better than thick ones.
- Pressing the cucumber dry helps the dressing cling.
- This salad is nicest the same day it is tossed.
Nutrition Information (per serving, estimated)
- Calories: 60
- Total Fat: 2.7 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 320 mg
- Total Carbohydrates: 7 g
- Dietary Fiber: 1.6 g
- Total Sugars: 4.6 g
- Added Sugars: 4 g
- Protein: 1.5 g
- Vitamin D: 0 mcg
- Calcium: 48 mg
- Iron: 0.8 mg
- Potassium: 210 mg
% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.
Find it online: https://www.wellnesswarrior.org/japanese-cucumber-salad/