Japanese Cucumber Salad Recipe

Japanese-inspired cucumber salad on a minimalist table, showcasing tangy crunchiness, freshness, and summer vibes.
Japanese Cucumber Salad Recipe

Introduction

For a refreshing cold side dish today, we have a Japanese-inspired cucumber salad that's both tangy and crunchy. This vegan dish is perfect for a hot summer day!

Ingredients

  • 2 Japanese cucumbers
  • 1/4 cup rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1/2 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tbsp toasted sesame seeds
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Instructions

  • Slice the cucumbers thinly using a mandoline or a sharp knife.
  • In a bowl, mix rice vinegar, soy sauce, maple syrup, sesame oil, grated ginger, minced garlic, salt, and pepper.
  • Add the sliced cucumbers to the bowl and toss to coat them evenly.
  • Let the salad marinate in the fridge for at least 30 minutes.
  • Sprinkle toasted sesame seeds over the salad before serving.
  • Garnish with fresh cilantro.

Enjoy this light and flavorful cucumber salad as a side dish for your next meal. It's a great way to add a pop of freshness to your table!

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Additional Information
NutritionfactsCalories: 78kcal, Carbohydrates: 11g, Fat: 3g, Protein: 2g, Fiber: 2g 
Preparation TimePreparation Time: 10 minutes 
Allergy InformationPossible allergies: Soy