Ingredients for Japanese Style Cucumber Salad
- 1 large cucumber
- Rice Wine Vinegar
- Water
- 1 teaspoon sugar
- Mirin
- Salt
- Crushed Red Pepper Flakes
- Fresh Mint Leaves
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How to Make Japanese Style Cucumber Salad
- Wash 1 large cucumber thoroughly or peel it.
- Cut the cucumber in half crosswise, then each half lengthwise.
- Gently scoop out the seeds with a spoon.
- Thinly slice the cucumber (thicker slices for extra crispness, thinner for a softer texture) and place in a medium-sized glass bowl.
- In a small food processor or magic bullet, combine 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1/2 teaspoon grated ginger, 1/4 teaspoon red pepper flakes (adjust to taste), and 1/4 cup packed fresh mint leaves.
- Process for 30 seconds, or until the mint is finely chopped.
- Pour the marinade over the sliced cucumbers and gently toss to combine.
- Refrigerate for at least 1 hour to allow the flavors to meld. (For best results, refrigerate for 2-3 hours or longer).
- Serve chilled in individual bowls, spooning a little extra marinade over each serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
27g
Fat
0g
Carbs
3g
