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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Nutritionfacts | Calories: 78kcal, Carbohydrates: 11g, Fat: 3g, Protein: 2g, Fiber: 2g |
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Preparation Time | Preparation Time: 10 minutes |
Allergy Information | Possible allergies: Soy |