Japanese · Lunch
Pickled Cucumber Salad
Thin-sliced Japanese cucumber salted and pressed, then steeped in a rice vinegar and sugar brine with soy sauce and toasted sesame oil. Finished with scallion, sesame seeds and fresh ginger, the salad turns crisp, tangy and lightly sweet, served chilled as a small palate-clearing side.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
89Calories
2.2gProtein
2.7gFat
17.6gCarbs
15.1gSugar
1.6gFiber
1082mgSodium
0mgChol
0.4gSat Fat
312mgPotassium
54mgCalcium
1.1mgIron
0mcgVitamin B12
7mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
herb-salt
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice the cucumber very thinly on a board using a knife or mandoline, then place slices in a small bowl.
2
Macerate
Toss cucumber slices with salt and let stand at room temperature for 10 minutes until limp and beaded with water.
3
Drain
Squeeze the cucumber slices firmly by the handful over the sink to press out the salty liquid, then return dry slices to the bowl.
4
Whisk
In a small bowl, whisk together rice vinegar, sugar, and soy sauce until sugar fully dissolves into a clear brine.
5
Chill
Pour the brine over cucumber and toss to coat. Refrigerate for 10 minutes until tangy and lightly sweet.
6
Finish
Grate the ginger, then drizzle sesame oil over cucumber and toss with scallion, ginger, and sesame seeds.
7
Plate
Mound the cucumber salad into a small bowl and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 1 medium cucumber
- 1 tsp1 tsp salt
- 4 tbsp60ml rice vinegar
- 2 tbsp24g sugar
- 2 tsp10ml soy sauce
- 2 tsp10ml toasted sesame oil
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 1 tsp1 tsp fresh ginger
