About the Recipe
This Japanese Cucumber Salad is a simple, refreshing dish that’s perfect as a light side or garnish. Thinly sliced cucumbers are tossed with rice wine vinegar, mirin, a touch of sweetness, and a hint of chili for a delicate balance of flavors. Toasted sesame seeds add a nutty finish and extra texture. Chill before serving to allow the flavors to meld, creating a crisp, flavorful salad that’s naturally vegan and gluten-free—perfect for warm days or alongside your favorite plant-based meals.
Ingredients
4 cups Japanese cucumbers or 2 English cucumbers
6 Tbsps rice wine vinegar
2 Tbsps mirin (or 2 more Tbsps rice wine vinegar)
1 Tbsp Sucanat
1/4 tsp sea salt (or to taste)
1/8 tsp dried chili flakes
toasted sesame seeds, optional
Preparation
In a bowl, mix together the rice wine vinegar, mirin, sugar, salt and chili flakes.
Slice the cucumbers using a mandolin or with a knife into uniformly thin slices.
Add the cucumbers to the dressing. Toss, cover with plastic wrap and place in the refrigerator for at least an hour. The longer it sits the more flavor is absorbed.
To serve, strain the cucumbers and serve as a light salad or garnish. If desired, sprinkle with toasted sesame seeds.
No animals were harmed during the creation of this recipe!
