This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.
Total Time
30min
4.3
6 Ratings
Author: Hapa Nom Nom
Servings:
2
Ingredients
•
1
English Cucumber
•
1
Tbsp
Kosher Salt
•
4
Tbsp
Rice Vinegar
•
1
Tbsp
Soy Sauce
•
2
tsp
Granulated Sugar
•
1
tsp
Sesame Oil
•
1
Tbsp
Toasted White Sesame Seeds
Cooking Instructions
1.
Vertically score the sides of the English Cucumber (1).
2.
Then very thinly slice and transfer the slices to a colander or strainer basket sitting in the sink.
3.
Sprinkle with Kosher Salt (1 Tbsp), tossing the cucumber slices to coat (this will draw out the moisture). Allow to sit for 20 minutes.
4.
Rinse the cucumbers well under cold water, making sure to remove all of the excess salt. Allow to drain in the colander while you work on the vinegar mixture.
5.
In a medium bowl, add the Rice Vinegar (4 Tbsp), Soy Sauce (1 Tbsp), Granulated Sugar (2 tsp), and Sesame Oil (1 tsp). Stir well to combine.
6.
Add the cucumber slices to the vinegar mixture and sprinkle with the toasted Toasted White Sesame Seeds (1 Tbsp).
7.
Gently toss and keep refrigerated until ready to serve.
Nutrition Per Serving
CALORIES
63
FAT
2.6 g
PROTEIN
1.6 g
CARBS
10.0 g
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