I told you I really wanted some Cucumber Salad, didn’t I?
Well, here it is! Hooray!
In my last post on Salmon Teriyaki, I talked about how much I love a good cucumber salad when I go out for Japanese food.
But, wait… Why must I go out to get this tasty little dish when it’s so ridiculously easy to make at home?
This Cucumber Salad recipe is so, so yummy. It’s crisp, cool, slightly sweet with a hint of fresh ginger and toasted sesame seeds.
Needless to say, it did not last very long in my fridge.
The beauty of this little salad is you can make as much or as little as you want, as it improves in flavor the longer it is in the fridge — well, within reason. So, make it ahead of time and serve it as an appetizer with your new awesome Salmon Teriyaki recipe. Hint. Hint.
- 2 large cucumbers
- ⅓ cup rice vinegar
- 1⅔ tbsp. granulated sugar
- 1 tsp. kosher salt
- 1½ tsp. fresh ginger, grated
- 2 tsp. (low sodium) soy sauce
- ½ tbsp. sesame seeds, toasted
- In a medium bowl, combine vinegar, sugar, salt, soy sauce and ginger and mix well.
- Partially peel the cucumbers, leaving alternating strips of peel on each cucumber (see photos). Slice cucumbers in half lengthwise. Using a spoon, carefully remove the seeds and discard. Slice cucumbers horizontally and very thinly. Add cucumber slices to vinegar mixture and toss to coat.
- Refrigerate for 30 minutes to one hour.
- Serve cold. Sprinkle with toasted sesame seeds.