Japanese Cucumber Salad
This refreshing and easy salad is perfect for a light side that can be made quickly. It is bright, punchy, and elegant.
Cucumber ribbon salad is a refreshing and flavorful side dish that is believed to have originated in Japan centuries ago. It is a simple dish typically made with cucumbers, rice vinegar, sesame oil, sugar, and salt. The cucumber is cut into ribbons and dressed with a light and tangy vinaigrette.
The exact origins of cucumber ribbon salad are unknown, but it is believed to have been a popular dish among Japanese nobility during the Heian period (794-1185). The salad was likely served as part of a kaiseki meal, which is a traditional Japanese multi-course meal.
Today, cucumber ribbon salad is enjoyed by people all over the world. It is a popular dish at Japanese restaurants, and it is also a common side dish at home. The salad is a good source of vitamins and minerals, and it is also low in calories.
If you're looking for a healthy and delicious side dish, I highly recommend giving this cucumber ribbon salad a try. I'm sure you'll love it as much as I do!
Japanese Cucumber Ribbon Salad
Makes 2 Servings
Ingredients:
2 large or 3 medium cucumbers, cut into thin ribbons
1/4 cup seasoned rice vinegar
1 tablespoon sesame oil, optional if you are oil-free
1 tbsp Maple Syrup, monkfruit sweetener, date paste or sweetener of choice
1/2 teaspoon salt, or to taste
1 tablespoon toasted black and white sesame seeds
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon grated ginger
Directions
In a large bowl, toss the cucumber ribbons with the rice vinegar, sesame oil, sugar, and salt. Let stand for 15 minutes, or up to 2 hours.
Just before serving, stir in the sesame seeds, cilantro, and ginger.
Serve immediately.
Tips:For extra flavor, add a tablespoon of mirin to the dressing.
If you don't have a mandoline, you can use a vegetable peeler to make cucumber ribbons.
To toast black sesame seeds, heat a dry skillet over medium heat. Add the sesame seeds and cook, shaking the pan constantly, until fragrant and lightly browned, about 2 minutes.
