10 Minute Japanese Cucumber Salad
A refreshing Japanese cucumber salad with crisp, thinly sliced cucumbers marinated in a sweet, tangy vinegar-based dressing.
10Min
4Servings
45Cal
EasyLevel
VegetarianVeganGluten freeKid friendlyvegetarianvegangluten-freedairy-free
#quick#easy#healthy#vegetarian#asian
Equipment
Knife
Cutting board
Mixing bowl
Mixing spoon
Serving plate
Ingredients
Main Ingredients
Japanese cucumbers (thinly sliced)
4 piece
rice vinegar
60 ml
granulated sugar
2 tbsp
salt
1 tsp
sesame oil
1 tsp
sesame seeds (toasted)
1 tbsp
Instructions
1
Prepare the cucumbers
Wash and thinly slice the Japanese cucumbers
3 min
2
Make the dressing
Combine rice vinegar, sugar, and salt in a bowl until the sugar dissolves
2 min
3
Marinate the cucumbers
Add the sliced cucumbers to the dressing and toss to coat evenly
5 mintimer 5 min
4
Finish and serve
Drizzle with sesame oil and sprinkle with toasted sesame seeds before serving
0 min
Original recipe
Storage
Fridge: 1 days
Reheat: Not required
Best served fresh. Can be stored in the refrigerator for up to 1 day, but cucumbers may lose some crispness.
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