Japanese Cucumber Salad
This Japanese cucumber salad is a delightful blend of fresh cucumbers, toasted sesame seeds, and a flavorful vinaigrette. The cool, crisp cucumbers combined with the nutty sesame seeds and aromatic shiso leaves create a refreshing dish that is perfect for warm weather or as a light side dish any time of year. This salad is easy to prepare and bursting with Asian-inspired flavors that will surely leave your taste buds wanting more.
— Constant Cookbook
Ingredients
- 1 Tbs. black or white sesame seeds
- 1 lb. Japanese cucumber, peeled, halved
- lengthwise and seeded
- 1/2 tsp. kosher salt, plus more, to taste
- 3 Tbs. rice vinegar
- 1/2 tsp. sugar
- 1 tsp. sesame oil
- 2 Tbs. scallions, thinly sliced diagonally
- 1 Tbs. thinly sliced fresh shiso leaves or mint
- Freshly ground pepper, to taste
Instructions
- Put the sesame seeds in a dry small fry pan, set over medium-low heat and toast the seeds, shaking the pan frequently, until golden brown, about 5 minutes. Transfer to a plate and let cool.
- Alternatively, put the seeds in a mesh spice toaster and hold it about 5 inches above a medium gas flame on the stovetop; do not place your hand too close to the flame. Shake the seeds in the toaster until golden brown, 30 to 45 seconds. Transfer to a plate and let cool.
- Using a mandoline or a sharp knife, cut the cucumber into 1/8-inch slices. Transfer to a colander, sprinkle with the 1/2 tsp. salt and let stand for 10 minutes.
- In a small bowl, whisk together the vinegar, sugar and sesame oil. In another bowl, combine the cucumber, scallions, shiso and sesame seeds. Add the vinaigrette and stir to combine. Season with salt and pepper. Serve the salad at room temperature or chilled. Serves 4.
- Williams-Sonoma Kitchen
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