A quick and easy snack and appetizer that will make you want more!
A photo of Japanese cucumber salad. (hungryhuy.com )
When I first tasted this recipe, I was blown away by the flavor. I enjoy East Asian food, which makes this cucumber salad a joy to eat. The taste was wonderful; I could experience all the ingredients in one spectacular bite. To quote my mother, “Cucumbers might be the new candy in this family!” Her words are so true. This recipe has changed the way I view cucumbers. They have turned from disgusting vegetables to an amazing appetizer. If I could recommend this recipe to a vegetable hater, I am sure I could change their mind.
When I made this salad with my family, it was a bit tricky. Slicing cucumbers thinly can be challenging, so I recommend using a mandolin slicer. If you don’t have one, that’s okay—just ask an adult to help you cut them. My family likes spicy food, so we add hot sauce, chili oil, chili flakes, or other spicy ingredients you prefer to the dressing. I recommend adding them while making the dressing, then topping the salad with extra chili flakes and sesame seeds. I hope you enjoy this recipe as much as my family and I did!
Ingredients
- 3 crunchy cucumbers (Persian, Japanese, and Korean cucumbers are best)
- 2 tsp salt (to draw out moisture
- 2.25 tbsp (31.5g) rice vinegar
- .75 tbsp (10 g) sugar
- .2 tsp (.65 g) salt
- .2 tsp (1.05 g) soy sauce
- 1 tsp (2.2 g) sesame seeds
- Maple syrup (as much as necessary, optional)
Instructions
- Slice the 3 cucumbers very thinly, then transfer them to a medium-sized bowl.
- Sprinkle 2 tsp salt and toss with your hands, then let it sit for ten minutes.
- Rinse the cucumbers thoroughly, then drain.
- Squeeze all the cucumbers to release the moisture.
- Mix the dressing ingredients until they all dissolve. (including maple syrup)
- Then add the dressing to the cucumbers in a medium-sized bowl, and marinate for at least an hour.
- Sprinkle with sesame seeds before serving.
