Japanese Cucumber Salad

This Japanese Cucumber Salad is a light and refreshing side dish that combines thinly sliced cucumbers with a tangy soy sauce and rice vinegar dressing. Perfect for any occasion, this easy-to-make salad is bursting with flavor and texture, thanks to the crisp cucumbers and balanced dressing. It’s a quick recipe that comes together in just 20 minutes, making it ideal for busy weeknights or as a fresh complement to grilled meats, sushi, or Asian-inspired meals.

Ingredients

• 2-3 Japanese cucumbers (see Notes)
• ½ teaspoon salt (divided)
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon toasted sesame oil (optional)

Instructions

1. Begin by slicing the cucumbers as thinly as possible, aiming for slices between ¼ to an ⅛-inch thick. Sprinkle with ¼ teaspoon of salt and let them sit for 10 minutes to draw out excess moisture.
2. After 10 minutes, rinse the cucumbers under cold water to remove excess salt. Drain well, then wrap the cucumbers in a towel and gently squeeze out any remaining water.
3. In a separate bowl, combine the remaining salt, soy sauce, rice vinegar, sugar, and toasted sesame oil (if using). Mix well to dissolve the sugar.
4. Toss the cucumbers in the sauce mixture, ensuring they are well coated. Serve immediately or refrigerate for a short while to allow the flavors to meld.

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Why You’ll Love This Recipe

• Quick and Simple: This salad comes together in just 20 minutes, making it a perfect side dish for busy days.
• Crisp and Refreshing: The Japanese cucumbers provide a cool, crunchy texture that pairs wonderfully with the tangy soy and vinegar dressing.
• Versatile: Ideal for any occasion, this salad can be served as a side dish to complement your favorite Asian-inspired meals or enjoyed as a refreshing snack.
• Flavorful Balance: The soy sauce and rice vinegar offer a savory-sour contrast that’s perfectly balanced by the subtle sweetness from the sugar.

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Tips

• Thin Slicing: For the best texture, slice the cucumbers as thin as possible using a sharp knife or mandolin.
• Sweating the Cucumbers: Don’t skip the step of letting the cucumbers rest with salt. It helps to draw out excess water, ensuring the salad doesn’t become soggy.
• Taste Adjustment: Adjust the sugar and vinegar to your liking. Add more sugar if you prefer a sweeter dressing or more vinegar for extra tang.
• Serving Time: While this salad can be enjoyed right away, allowing it to sit in the fridge for 15-30 minutes helps the flavors develop even further.

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Variations and Substitutions

• Cucumber Type: If you can’t find Japanese cucumbers, you can substitute with English cucumbers, but be sure to remove the seeds for a similar texture.
• Vegan Version: Omit the sesame oil for a lighter version, or use a plant-based soy sauce for a fully vegan option.
• Add Heat: Spice up the salad by adding a pinch of red pepper flakes or a dash of chili oil to the dressing.
• Additional Veggies: Try adding thinly sliced radishes, carrots, or bell peppers for extra color and crunch.

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FAQs

Q: Can I make this salad ahead of time?
A: Yes! This salad can be made ahead and stored in the refrigerator for up to 1 day. The flavors will deepen as it sits, making it even more delicious.

Q: How do I keep the cucumbers from becoming soggy?
A: Make sure to salt and drain the cucumbers before dressing them. This helps to remove excess water and preserves their crispness.

Q: Can I use a different type of vinegar?
A: While rice vinegar provides a mild and slightly sweet flavor, you can substitute it with apple cider vinegar or white wine vinegar for a different twist.

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Serving Suggestions

• Perfect Pairing: Serve this refreshing cucumber salad alongside grilled meats, sushi, or Asian-inspired dishes like teriyaki chicken.
• Light Lunch: Enjoy it as a standalone light lunch or snack, especially on warm days.
• Garnish: Top with sesame seeds or chopped green onions for an extra burst of flavor and texture.