Ingredients
Equipment
Method
- Wash the English cucumber thoroughly. Trim off both ends. For this recipe, peeling is optional, but if your cucumber has a tough skin or you prefer a softer texture, you can peel it using a vegetable peeler.1 English cucumber English cucumber (about 10-12 inches long)
- Slice the cucumber thinly. A mandoline slicer is excellent for achieving uniform, paper-thin slices, which absorb the dressing beautifully. If you don't have a mandoline, a sharp knife and a steady hand will work perfectly. Aim for slices that are about 1/16 to 1/8 inch thick.1 English cucumber English cucumber (about 10-12 inches long)
- Place the thinly sliced cucumber into a medium-sized bowl. Sprinkle 1/4 teaspoon of salt (or slightly more, depending on your preference for saltiness) evenly over the cucumber slices. Gently toss to coat. Let the cucumber sit for about 10-15 minutes. This crucial step draws out excess water, preventing a soggy salad and making the cucumber more receptive to the dressing.1 English cucumber English cucumber (about 10-12 inches long), 1/4 teaspoon salt
- After 10-15 minutes, you'll see water has accumulated in the bowl. Drain this water well. Then, gently squeeze handfuls of the cucumber slices to remove as much remaining moisture as possible. Discard the excess liquid. This step is vital for achieving that signature crispness in your Japanese Cucumber Salad.1 English cucumber English cucumber (about 10-12 inches long)
- While the cucumber is resting, whisk together the dressing ingredients in a small bowl. Combine the rice vinegar, soy sauce, granulated sugar, and toasted sesame oil. Stir until the sugar is completely dissolved. If you enjoy a hint of spice, add a pinch of red pepper flakes to the dressing at this stage.2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1/2 teaspoon toasted sesame oil, 1 pinch red pepper flakes
- Add the drained and squeezed cucumber back into the medium-sized bowl (or a clean bowl of your choice). Pour the prepared dressing over the cucumber. Gently toss everything together, ensuring each slice of cucumber is evenly coated with the dressing.1 English cucumber English cucumber (about 10-12 inches long)
- If you are using sesame seeds, sprinkle them over the salad now. For an extra layer of nutty flavor, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them. Toss again lightly to distribute the seeds.1/2 teaspoon sesame seeds
- For the best flavor, allow the Japanese Cucumber Salad to chill in the refrigerator for at least 10-15 minutes before serving. This allows the flavors to meld beautifully. Serve cold as a refreshing side dish.
Notes
Store any leftovers in an airtight container in the refrigerator. The salad is best enjoyed within 1 to 2 days. Freezing is not recommended.
