Japanese Cucumber Salad

Japanese cucumber salad with sesame: a seasonal side dish with an oriental and spicy taste. Everything to discover!

The Japanese salad with cucumbers dressed with rice vinegar, sesame oil, chilli pepper, sugar, ginger and other ingredients is a very simple side dish to prepare and especially suitable in this season when the heat is king. This fresh side dish based on seasonal vegetables is also known by the name of sunomono and is suitable for accompanying main courses of fish or meat, even if not of Japanese inspiration. Let's see immediately all the steps of the recipe!

Preparing Japanese Cucumber Salad

1. Wash the cucumbers well under cold running water then dry them and cut them into thin slices using a thin blade knife or mandolin .
2. Put the cucumbers in a colander with the salt, mix well and leave to drain for an hour.
3. In the meantime, toast the sesame seeds in a non-stick pan over low heat so they don't burn .
4. Separately, prepare an emulsion with oil, vinegar, ginger, chilli pepper and sugar. Mix well and keep aside.
5. After the resting time, rinse the cucumbers from the salt, dry them with kitchen paper and place them in a salad bowl. Season with the previously prepared emulsion and serve!

Japanese Cucumber Salad can be kept in the refrigerator in an airtight container for up to one day.

If you love oriental flavors, we also leave you the recipe for edamame pesto .

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