This easy cucumber salad recipe takes inspiration from classic ingredients from Japan, Indonesia, and Korea for a simple, fresh side dish. It's easy to make, and a delicious accompaniment to grilled chicken or fish.
Prep Time5 minutesmins
Salting the Cucumbers10 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: American, Japanese, Korean
Servings: 4servings
Calories: 101kcal
Author: Jenny McGruther
Equipment
medium mixing bowl
Fine-mesh Sieve
small mixing bowl
Whisk
Ingredients
For the Cucumber Salad
6mediumJapanese cucumbers(peeled if skin is bitter and sliced thin)
1teaspoonfine sea salt
For the Asian Dressing
3tablespoonsrice wine vinegar
1tablespoonmirin
2tablespoonssesame oil
2teaspoonssoy sauce
1tablespoonsambal oelek
1teaspoongrated ginger
To Finish
½cupchopped garlic chives
2tablespoonssesame seeds
Instructions
In a medium mixing bowl, toss the cucumbers with salt and then transfer them to a fine-mesh strainer set in the sink. Let them sit for 10 minutes while they release excess liquid.
Meanwhile, whisk the rice wine vinegar, mirin, sesame oil, soy sauce, and grated ginger together in a small bowl.
Transfer the prepared cucumbers to a mixing bowl, drizzle with dressing, and fold in the garlic chives. Sprinkle with sesame seeds and serve immediately or store in a tightly sealed container in the fridge for up to 3 days.