Japanese Cucumber Salad with Rice Vinegar
Japanese Cucumber Salad with Rice Vinegar is a refreshing and crunchy dish that combines the crispness of fresh cucumbers with a tangy rice vinegar dressing. This quick and easy salad is perfect for summer picnics, family gatherings, or as a light main course. Bursting with vibrant colors and flavors, it’s sure to impress your guests while keeping your meal light and nutritious.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Ingredients
Scale
- 2 cups sliced cucumbers (approximately 2 medium cucumbers)
- 3 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp sesame oil
- 1 tbsp sesame seeds (for garnish)
Instructions
- Wash and thinly slice the cucumbers using a sharp knife or mandoline.
- Place the cucumber slices in a bowl, sprinkle with salt, and let sit for 10-15 minutes to draw out moisture.
- In another bowl, whisk together rice vinegar, sugar, and sesame oil until combined.
- Rinse the cucumbers under cold water to remove excess salt and pat dry with paper towels.
- Combine the cucumbers with the dressing, tossing gently until fully coated.
- Garnish with sesame seeds and refrigerate for 30 minutes before serving for optimal flavor.
Nutrition
- Serving Size: 1 cup (140g)
- Calories: 38
- Sugar: 2g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg