Sushi Cucumber Salad
A delightful blend of crisp cucumbers and a tangy dressing that delivers a refreshing taste, perfect as a side for sushi or on its own.
Ingredients
Main Ingredients
- 2 large Cucumbers (English or Persian) Work well for this salad.
- 1/4 cup Rice vinegar Can substitute with apple cider vinegar but will alter flavor slightly.
- 1 tablespoon Soy sauce Use low-sodium soy sauce for a lighter option.
- 1 tablespoon Sesame oil Replace with another oil if allergic; however, the flavor will change.
- 1 teaspoon Sugar Optional; for a sweeter dressing.
- 1 teaspoon Salt Can adjust to taste.
- 1/4 cup Chopped scallions Shallots can be used as a substitute.
- 1 tablespoon Sesame seeds Use toasted sesame seeds for enhanced flavor.
Instructions
Preparation
- Thinly slice the cucumbers and place them in a bowl.
- In another bowl, mix together rice vinegar, soy sauce, sesame oil, sugar, and salt until combined.
- Pour the dressing over the cucumbers and toss to coat.
- Add chopped scallions and sesame seeds, and mix gently.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
Choose firm, fresh cucumbers for the best crunch. Adjust the sugar in the dressing to balance the tartness of the vinegar. Let the salad sit for at least 30 minutes to meld flavors before serving. Consider adding thinly sliced radishes for extra crunch.