This Japanese cucumber salad is a light and refreshing blend of thinly sliced cucumbers tossed in a homemade dressing and garnished with sesame seeds. A quick and easy side dish that pairs well with a wide variety of main course options!
4cupscucumbersthinly sliced, I prefer to use Japanese or Persian cucumbers
1 1/2teaspoonssesame seeds
Place the cucumbers in a large bowl. Add the salt and toss to combine. Let the cucumbers stand for 10 minutes.
Place the rice vinegar, sugar and soy sauce in a small bowl. Whisk to combine.
Transfer the cucumbers to a colander. Pour the excess liquid out of the bowl.
Use your hands to squeeze any remaining liquid out of the cucumbers.
Place the cucumbers back into the bowl. Add the rice vinegar mixture and toss to combine.
Let stand at room temperature for 10 minutes. Sprinkle with sesame seeds, then serve, or refrigerate for later use.
For a more authentic flavor, use Japanese cucumbers if you can find them. If you can't get Japanese cucumbers, I recommend using Persian cucumbers which are available in many stores and have a similar flavor and consistency. You can also make this with traditional waxy cucumbers, but I recommend peeling them and removing the seeds.
You can use a mandoline to easily cut your cucumbers into very thin slices.
This salad can be made up to 6 hours before you plan to serve it. Leftovers will stay fresh in the refrigerator for up to 3 days.