Description
Refreshing Japanese Cucumber Salad is a vibrant and invigorating side dish that elevates any meal with its crunchy texture and tangy dressing. Perfect for hot summer days or casual gatherings, this salad combines fresh Persian cucumbers with a delightful blend of low-sodium soy sauce, rice vinegar, and sesame oil. Quick to prepare in just 10 minutes, it’s an excellent choice for busy weeknights or outdoor picnics. Enjoy it alongside grilled chicken or turkey, mix it into rice bowls, or serve it as a colorful addition to your bento box. This adaptable salad can also be customized with your favorite vegetables for added variety.
Ingredients
Scale
- 3 mini Persian cucumbers (approximately 3 cups)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon light brown sugar
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper flakes
- Sesame seeds for garnish
Instructions
- Wash the cucumbers thoroughly under cold water and slice them thinly.
- In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, light brown sugar, minced garlic, and crushed red pepper flakes; whisk until smooth.
- Add sliced cucumbers to the bowl and toss gently to coat them in the dressing.
- Transfer to a serving dish and sprinkle sesame seeds on top before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 35
- Sugar: 3g
- Sodium: 420mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg