Rice Vinegar Cucumber Salad
Crisp, refreshing, and bursting with delicate flavors, this Rice Vinegar Cucumber Salad is a quick and easy side dish perfect for any occasion. Thinly sliced cucumbers are lightly salted to enhance their crunch and tossed in a tangy-sweet dressing made with rice vinegar, sugar, soy sauce, and a hint of sesame oil. The salad is elevated with toasted sesame seeds and fresh green onion, adding layers of texture and aroma to every bite. Ready in just 15 minutes with no cooking required, this chilled cucumber salad is a versatile offering that pairs beautifully with grilled meats, sushi, or as a light snack on its own. Perfect for summer gatherings or refreshing weeknight meals, it’s an irresistible fusion of simplicity and flavor that you’ll want to make again and again.
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Ingredients
- 2 medium cucumber
- 4 tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 1 stalk green onion
Directions
Step 1
Wash the cucumbers thoroughly. If desired, peel the cucumbers partially to create a striped effect, or leave the skin intact for added texture.
Step 2
Slice the cucumbers thinly, either into coins or half-moons, depending on your preference.
Step 3
Place the sliced cucumbers in a colander and sprinkle them with salt. Toss gently to coat and let sit for 10 minutes. This will draw out excess water to keep the salad crisp.
Step 4
While the cucumbers rest, prepare the dressing. In a small bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves completely.
Step 5
Lightly toast the sesame seeds in a dry skillet over medium heat until golden and aromatic, about 2 minutes. Set aside to cool.
Step 6
Thinly slice the green onion and set aside for garnish.
Step 7
After 10 minutes, rinse the cucumbers under cold water to remove excess salt. Pat them dry with a clean kitchen towel or paper towel.
Step 8
In a large mixing bowl, combine the cucumbers and the prepared dressing. Toss gently to coat all the cucumbers in the dressing.
Step 9
Transfer the salad to a serving bowl. Sprinkle toasted sesame seeds and sliced green onions over the top as a garnish.
Step 10
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld further. Enjoy chilled.
Nutrition Facts
| Serving size | (513.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 274.9 |
| Total Fat 19.4g | 0% |
| Saturated Fat 2.9g | 0% |
| Polyunsaturated Fat 8.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1399.0mg | 0% |
| Total Carbohydrate 25.3g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 15.5g | |
| Protein 5.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 81.4mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 679.4mg | 0% |
Source of Calories