Cucumber Vinegar Salad
A crisp, refreshing Japanese-style cucumber salad with a tangy rice vinegar dressing. Thinly sliced cucumbers are lightly salted, then tossed with a sweet-sour vinaigrette for a simple, bright side dish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 45
- Protein
- 1g
Ingredients
- 2 medium English cucumber
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Slice the 2 cucumbers into thin rounds, about 1/8 inch thick. Place them in a colander and toss with the 1 teaspoon salt. Let sit for 10 minutes to draw out excess water.
- 2
Gently squeeze the cucumber slices to remove as much liquid as possible. Pat dry with a clean kitchen towel and transfer to a medium bowl.
- 3
In a small bowl, whisk together the 3 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon soy sauce, and 1 teaspoon sesame oil until the sugar dissolves.
- 4
Pour the dressing over the cucumbers and toss well to coat every slice. Let the salad marinate for 5 minutes so the flavors meld.
- 5
Sprinkle with the 1 tablespoon toasted sesame seeds just before serving. Serve chilled or at room temperature.
Tools you’ll need
- colander
- mixing bowl
- small bowl
- whisk
- knife
- cutting board
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