Ingredientes para Kiyuri Namasu Cucumber Salad
- 2 medium cucumbers, thinly sliced
- 1 teaspoon salt
- Gingerroot
- White Wine Vinegar
- 2 tablespoons sugar
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Cómo preparar Kiyuri Namasu Cucumber Salad
- Peel cucumbers partially, leaving stripes of green skin. Slice thinly using a mandoline slicer or sharp knife (about 1/8 inch thick).
- Gently toss the sliced cucumbers with 1 teaspoon of salt. Let stand for 15 minutes to draw out excess moisture.
- In a medium bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce, and 1/2 teaspoon sesame oil.
- Gently squeeze out excess liquid from the cucumbers using your hands or a clean kitchen towel.
- Add the cucumbers to the vinegar mixture.
- Stir gently to combine and ensure all cucumbers are coated in the dressing.
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled as a refreshing side salad or relish.
- (Optional) Garnish with toasted sesame seeds before serving for extra flavor and visual appeal.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
20g
Fat
0g
Carbs
2g
