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Very simple to prepare, excellent to eat because it retains all its freshness: the Japanese cucumber salad is super
Crunchy without being cooked, fresh without going through the fridge: the recipe for this Japanese cucumber salad is making everyone go crazy with joy for its simplicity and goodness.
And it allows us to use as an often underestimated ingredient that becomes the protagonist here.
Cucumber salad, the dressing is important
The dressing for this Cucumber Salad is a light vinaigrette made by mixing rice vinegar and sesame oil. Instead of the latter, since there are also seeds, we can use the same amount of soy sauce.
Ingredients:
4 medium cucumbers
1 tablespoon sesame oil
25 g sesame seeds
1 teaspoon of sugar
1 piece of fresh ginger
2 tablespoons of rice vinegar
1 pinch of coarse salt
Preparation: salad
This is one recipe which is prepared expressly and therefore it is enough to have everything at hand even before starting. Organization in the kitchen is always important, even more so in cases like these when there’s nothing to cook on the stove or in the oven.
Let’s take i cucumbers, we trim them and wash them well under fresh running water. We dry them with a clean tea towel and cut them into thin slices. To make them all the same or at least similar we can use a knife with a thin blade if we have a good hand. Or to have no problem, the mandolin is fine.
We pour the cucumbers inside a colander together with a pinch of coarse salt, mix with our hands and wait for them to throw the water out well, let it drip for at least 45 minutes in the sink.
When we are close to picking the cucumbers, we also prepare the dressing. Quickly toast the sesame seeds in a non-stick pan over low heat, making sure they do not burn and then keep aside. In a small bowl, mix the rice vinegar, sesame oil and sugar until it is completely dissolved.
We take the cucumbers and rinse them to remove all traces of salt, then we dab them with absorbent kitchen paper. Pour it into a bowl and season with the previously prepared emulsion. Let’s give it a good turn, but delicately so as not to break the slices and complete with grated or sliced ginger.
This is considered an appetizer or a fresh side dish, so if we prepare it a little in advance, let’s keep it in the fridge until just before serving. In any case it can be stored in an airtight container for 12, at most 24 hours.
