This cooling cucumber salad is a bright and tasty dish, perfect for warm days! It’s made with fresh cucumbers, rice vinegar, and a touch of sesame, making it light and zesty.
I love how quickly this salad comes together—just slice, mix, and you’re done! It’s great as a side or a snack. Plus, it’s so crunchy, you might find yourself going back for seconds, or thirds! 😄
Key Ingredients & Substitutions
Cucumbers: Japanese cucumbers are ideal for their thin skin and crunch. If you can’t find them, small English cucumbers work well too. Both types have a fresh flavor that’s perfect for salads.
Rice Vinegar: This gives the salad a light tartness. If you don’t have rice vinegar, you can use apple cider vinegar, but it will add a slightly different flavor. Adjust the quantity based on your taste preferences.
Soy Sauce: Choose low-sodium soy sauce if you’re watching your salt intake. Tamari is a great gluten-free option that works well here too.
Sesame Oil: This adds a nutty depth. If you’re allergic to sesame, you can substitute with a mild olive oil or any vegetable oil, although it won’t have the exact same flavor.
Sweetener: Adding sugar or honey balances the tang. If you’re looking for a sugar-free option, try using stevia or another natural sweetener.
How Do I Properly Salt and Drain Cucumbers?
Salting cucumbers is key to retaining the crunch while removing excess moisture. Start by coating the slices evenly with salt. This helps to draw out water, preventing your salad from becoming soggy.
- After tossing with salt, let them rest for about 10 minutes—it’s essential!
- Once time’s up, gently squeeze the cucumbers to expel extra moisture. It’s surprising how much liquid comes out!
- Transfer them to your mixing bowl and they’ll be ready for delicious dressing.
Refreshing Healthy Japanese Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 2 Japanese cucumbers (or 2 small English cucumbers)
- 2 teaspoons salt
For the Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey (optional for slight sweetness)
For Garnish:
- 1 teaspoon toasted sesame seeds
- 1 small garlic clove, minced (optional)
- 1 green onion, thinly sliced (optional)
- A pinch of red pepper flakes (optional for mild heat)
How Much Time Will You Need?
This refreshing salad takes about 15 minutes of preparation time, plus an additional 15 minutes to chill in the refrigerator. In just half an hour, you’ll have a tasty side dish ready to serve!
Step-by-Step Instructions:
1. Slice the Cucumbers:
Start by washing your cucumbers thoroughly. Then, slice them thinly. You can cut them into rounds or half-moons based on what you prefer! The thinner the slices, the crunchier the salad feels in your mouth.
2. Salt the Cucumbers:
Place the sliced cucumbers in a colander. Sprinkle the salt over them and toss gently to coat. Let the cucumbers sit for about 10 minutes to draw out excess moisture. This is an important step to keep your salad crunchy!
3. Squeeze and Mix:
After 10 minutes, gently squeeze the cucumbers to remove any extra water, then transfer them to a mixing bowl. This step helps avoid a watery salad.
4. Prepare the Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, minced garlic (if you choose to use it), sugar or honey, and red pepper flakes (if you like a little spice). Mix until everything is well combined.
5. Combine Everything:
Pour the dressing over the cucumbers in the mixing bowl. Toss everything together gently until the cucumbers are well coated in the dressing. This brings all those delicious flavors together!
6. Garnish and Chill:
Sprinkle the toasted sesame seeds and sliced green onions on top of the salad. For best flavor, cover and chill the salad in the refrigerator for at least 15 minutes before serving. This helps the cucumbers soak up the dressing.
7. Serve and Enjoy:
Once chilled, your salad is ready to serve! Dish it out cold as a crunchy, tangy side that’s sure to brighten up any meal.
Enjoy your crisp, tangy, and healthy Japanese cucumber salad!
FAQ for Refreshing Healthy Japanese Cucumber Salad
Can I Use Regular Cucumbers Instead of Japanese Cucumbers?
Absolutely! While Japanese cucumbers are preferred for their thin skin and crunchy texture, regular cucumbers will work just fine. Just be sure to peel them if the skin is thick and waxy.
How Long Will Leftover Salad Last in the Fridge?
Leftover Japanese cucumber salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh as the cucumbers can become watery over time.
Can I Make This Salad in Advance?
You can prepare the salad a few hours ahead of time! Just wait to add the sesame seeds and green onions until shortly before serving to keep them fresh and crunchy.
What If I Don’t Have Rice Vinegar?
If you don’t have rice vinegar on hand, apple cider vinegar works as a great substitute. It will change the flavor slightly but will still provide a nice tang to the salad. Just adjust the amount to your taste!