Japanese Cucumber Salad

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

English Cucumber

1 Tbsp

Kosher Salt

1/4 cup

Rice Vinegar

1 Tbsp

Soy Sauce

1/2 Tbsp

Granulated Sugar

1 tsp

Sesame Oil

1 Tbsp

Toasted White Sesame Seeds

Cooking Instructions

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Step 1

Vertically score the sides of the English Cucumber (1) .

Step 2

Then very thinly slice and transfer the slices to a colander or strainer basket sitting in the sink.

Step 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.

Step 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.

Step 5

In a medium bowl, add the Rice Vinegar (1/4 cup) , Soy Sauce (1 Tbsp) , Granulated Sugar (1/2 Tbsp) , and Sesame Oil (1 tsp) . Stir well to combine.

Step 6

Add the cucumber slices to the vinegar mixture and sprinkle with the toasted Toasted White Sesame Seeds (1 Tbsp) .

Step 7

Gently toss and keep refrigerated until ready to serve.