Japanese Cucumber Salad
This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.
Ingredients
Cooking Instructions
step 1
Vertically score the sides of the English Cucumber (1).
step 2
Then very thinly slice and transfer the slices to a colander or strainer basket sitting in the sink.
step 3
Sprinkle with Kosher Salt (1 Tbsp), tossing the cucumber slices to coat (this will draw out the moisture). Allow to sit for 20 minutes.
step 4
Rinse the cucumbers well under cold water, making sure to remove all of the excess salt. Allow to drain in the colander while you work on the vinegar mixture.
step 5
In a medium bowl, add the Rice Vinegar (4 Tbsp), Soy Sauce (1 Tbsp), Granulated Sugar (2 tsp), and Sesame Oil (1 tsp). Stir well to combine.
step 6
Add the cucumber slices to the vinegar mixture and sprinkle with the toasted Toasted White Sesame Seeds (1 Tbsp).
step 7
Gently toss and keep refrigerated until ready to serve.
