10 minute Japanese Cucumber Salad

Ingredients

• 2 pieces Japanese Cucumber (about 300 g total, thinly sliced)
• 1 teaspoon Salt (coarse or kosher)
• 2 tablespoons Rice Vinegar (prefer Japanese rice vinegar)
• 1 teaspoon Granulated Sugar
• 1 teaspoon Soy Sauce (low‑sodium if desired)
• 1 teaspoon Sesame Seeds (toasted)

Instructions

1. Slice Cucumbers

   Thinly slice the Japanese cucumbers using a sharp chef's knife.

   Time: PT1M

2. Salt and Rest

   Place the sliced cucumbers in a bowl, sprinkle with salt, and toss to coat. Let sit for 5 minutes to draw out excess water.

   Time: PT5M

3. Prepare Dressing

   In a separate small bowl, whisk together rice vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar dissolves.

   Time: PT1M

4. Rinse and Dry Cucumbers

   Rinse the salted cucumbers under cold water, then squeeze gently to remove water and pat dry with paper towels.

   Time: PT1M

5. Combine and Serve

   Toss the dried cucumbers with the dressing, transfer to a serving dish, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

6 g

Fat

0 g

Fiber

1 g