Why You’ll Love This Recipe
It requires just 5 ingredients and takes only 15 minutes to throw together! Simply prep the cucumbers, then toss everything in a bowl and enjoy. In three easy steps you’ll have a delicious side dish.It’s super healthy! Cucumbers are high in nutrients, antioxidants, and promote hydration. With a bit of soy sauce and rice vinegar, this nutritious vegetable is easy and tasty to enjoy!It’s the perfect side dish to virtually any meal! Serve this Japanese cucumber salad with baked salmon, grilled chicken, or this tofu and broccoli recipe for a complete dinner. I even love bringing this simple salad to potlucks for everyone to enjoy, it’s a total crowd-pleaser!
Key Ingredients
Japanese or Persian Cucumbers – Japanese cucumber are preferred for this salad recipe, though Persian or English cucumbers will work as well. However, avoid using American cucumbers as they have larger and more seeds than the recommended varieties. You’ll start by slicing the cucumbers into 1/4 to 1/8-inch thin rounds – the thinner the better! Then, leave them to sit with a sprinkling of salt to draw out as much moisture as possible. Once dry, you’re ready to add the cucumbers to your salad. Soy Sauce – Much of the flavor in this dish comes from the soy sauce. Though feel free to use less if you’d like and adjust to your taste preferences. If gluten-free, you can use tamari instead for similar results! Sugar – Just one tablespoon of sugar helps to balance out the tangy and savory flavors in this recipe. If you’d like, you can replace the sugar with honey or your favorite sugar-free substitute! The goal is to add just a touch of sweetness to counter a bit of the acidity from the soy sauce and rice vinegar.
Chef’s Tips
Leave this Japanese cucumber salad to sit in the fridge for 15 to minutes before serving. Leaving the salad to chill will allow the cucumbers time to soak up as much flavor as possible! You can even prep this recipe ahead of time and leave it to chill overnight if you’d like.Hold the cucumbers in the dish towel over the sink while you squeeze the water out. Depending on how much moisture the cucumbers you’re using hold, they may release quite a bit of water. Performing this very important step over the sink will cause less mess and make for easier cleanup!Store any leftover Japanese cucumber salad in an airtight container in the fridge for up to 5 days! Over time, the cucumbers will lose a bit of their crunch but absorb more flavor. It’s a bit of a trade off, but I promise this dish will still be delicious!
Other Healthy and Delicious Side Dish Recipes
Green Beans with BaconAir Fryer AsparagusKani SaladGarlic Sautéed SpinachKeto ColeslawCherry Tomato SaladYuca Fries
