Ingredients and Weight:
- 2 English cucumbers (about 1 pound)
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1/4 cup thinly sliced red onion
- 1/4 cup thinly sliced carrots
- 1/4 cup thinly sliced daikon radish (optional)
- 1 tablespoon roasted sesame seeds
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Using a mandoline or a sharp knife, slice the cucumbers thinly.
- In a bowl, whisk together the rice vinegar, sugar, salt, and soy sauce until the sugar dissolves.
- Add the cucumbers to the dressing and stir to combine.
- Add the red onion, carrots, daikon (if using), and sesame seeds.
- Toss well and refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 60 per serving (1/8 of the recipe)
- Fat: 0 grams
- Carbohydrate: 14 grams
- Protein: 1 gram
- Sodium: 320 milligrams
Dish Characteristics:
- Refreshing and light
- Sweet and tangy with a hint of umami
- Crisp and crunchy texture
User Comments:
- "This salad is so refreshing and addictive! I love the combination of the cucumbers, onions, and carrots."
- "The dressing is perfectly balanced—not too sweet or sour."
- "I always serve this salad with sushi or sashimi."
- "This is a great way to use up leftover cucumbers."
- "I like to add a sprinkle of chili pepper flakes for a little heat."
Special Precautions and Tips:
- Use fresh, crisp cucumbers for the best flavor.
- If you don't have a mandoline, use a sharp knife to slice the cucumbers as thinly as possible.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.
- This salad is best served fresh. Do not refrigerate for more than 24 hours.
