This tangy-sweet Japanese cucumber salad is quick to prepare, crisp, cool, and delicious. You’ll adore this incredibly easy vegetable side dish. The next day, it’s still tasty!
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 medium cucumbers
- 6 tablespoons rice wine vinegar
- 6 tablespoons white sugar
- 2 tablespoons soy sauce
- ½ teaspoon sesame seeds, or more to taste
Instructions
- Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
- Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.
Reviews
Only used two TB sugar. The rice vinegar was sweet enough.
This is a very simple and easy recipe. I was totally surprised at how good it was. It is a nice unique side dish for Asian themed meal. It was a little sweet for my taste so I might reduce the sugar next time. I will definitely make this again.
3.9.21 I cut back a little on the sugar (personal taste), otherwise followed the recipe. The black sesame seeds give it a pop of color, just a bit more eye appeal. This certainly is quick and easy to make and has just the right amount of soy for a subtle, yet tangy flavor. Thanks for sharing your recipe.