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–+ servings
Japanese Cucumber Salad

Crisp Japanese Cucumber Salad for Refreshing Summer Bites

This Japanese Cucumber Salad is a quick, healthy, and refreshing dish perfect for summer meals.
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Prep Time 5 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 pieces Mini Persian Cucumbers Or use salted English cucumbers
  • 1 clove Garlic Minced
  • 1 tablespoon Sesame Seeds Can be swapped with chopped nuts
For the Dressing
  • 3 tablespoons Low Sodium Soy Sauce Tamari for gluten-free option
  • 2 tablespoons Rice Vinegar Apple cider vinegar as substitute
  • 1 tablespoon Sesame Oil Toasted sesame oil enhances flavor
  • 1 tablespoon Light Brown Sugar Honey or agave syrup as vegan alternatives
  • 1 pinch Crushed Red Pepper Flakes Adjust according to spice tolerance

Equipment

  • Bowl
  • Whisk
  • knife
  • cutting board

Method
 

Preparation
  1. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, and red pepper flakes. Whisk until the sugar dissolves.
  2. Wash the cucumbers under cold water and slice them thinly on a diagonal.
  3. Pour the dressing over the sliced cucumbers and gently toss to coat.
  4. Cover the bowl and marinate for at least 30 minutes.
  5. Before serving, give it a final toss and garnish with additional red pepper flakes and sesame seeds.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 500mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Drain excess liquid before serving for optimal crunch.

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