Simple, bright and crunchy make-ahead cucumber salad to accompany your Japanese feasts.
Recipe
Serves: 2 | Time: 5 to 10min Prep + 1h30 Rest
Ingredients
- 1 English cucumber
- Salt
- 1/2 tbsp sugar
- 2 tbsp rice vinegar
- 1 tsp soy sauce
- Toasted sesame seeds – to finish
- Sesame oil – to finish
- 1 tsp dried wakame seaweed (optional)
Method
- Clean cucumber and peel half on and off (image 1).
- If using, rehydrate wakame. Place wakame in a bowl, boil water in a kettle, pour boiling water over the wakame and let sit until rehydrated.
- Cut cucumber in half lengthwise and remove the core with a teaspoon (image 2).
- Cut cucumber in approx. 3mm slices. About the size of a pound or euro coin (image 3).
- Sprinkle with salt and place in a colander to drain excess water (image 3). Rest for about 30min.
- Meanwhile make the dressing by mixing sugar, vinegar and soy sauce. You may want to apply some heat to dissolve the sugar faster, a few seconds in the microwave would do (make sure to use a microwave safe dish).
- After 30min rince cucumber under water and pat dry with a clean towel or paper towel.
- In a bowl combine cucumber, wakame (if using) and dressing. Rest at least 1h.
- Before serving adjust seasoning (you may have to add a touch of salt depending on the soy sauce you use), and sprinkle with toasted sesame seeds and a dash of sesame oil.
- Enjoy!
Substitutions
I highlight here possible substitutions to adapt the salad to your taste and diet.
Core: Cucumbers.
Substitutions: This recipe is so simple there is not much to play around with but you can adjust the seasoning ratios to your taste. You like it tangy add a splash of vinegar, if you like it sweeter and a sprinkle of sugar.
| Recipe components | Possible substitutions* |
| Extras | • Other seaweed • Protein (shredded chicken, dried shrimp, etc.) • Scallions |
Country
Japan
Japan
The Global Homecook 