Japanese Cucumber Salad
This is a delicately crunchy, deliciously tangy salad with Japanese-inspired flavors. I’m normally not a fan of cucumbers, but when they’re so thinly sliced and lovingly dressed, I will happily eat them anytime!
It’s a lovely side for a tofu dish or a soba noodle salad, or you could eat it as a refreshing afternoon snack.
Today’s inspiration comes from Sister Chan Duc at Plum Village, who says:
“Hope is not in the future. Hope is in the here and now.”
By really being in the present moment and enjoying our lives fully, we also take care of everyone around us and ensure the brightest future for ourselves and our planet. Start with peace and love in your own heart, and there will be more peace and love in the world.
I hope you can plant and water some seeds of joy in yourself today. Do more of what makes you happy!
This is recipe #286 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
- Mandolin, if you have one
- 1 large or 6 small cucumbers
- 1 Tbsp salt
- 3-4 green onions
- 4 Tbsp rice vinegar or apple cider vinegar
- 1 Tbsp toasted sesame oil
- A good sprinkle of toasted sesame seeds
- 1 Tbsp sugar (optional)
In a large bowl, measure out the salt. Thinly slice the cucumbers using a mandolin or sharp knife, then as you’re cutting them, toss the slices in with the salt so they start to soften while you cut the rest.
Once the cucumbers are all sliced and tossed in the salt, chop up the green onions and add them to the bowl too.
Add the vinegar, toasted sesame oil, and sugar (if using), and mix well to coat. Let it sit for 10-15 minutes if you have time, since it will give the cucumbers a really nice, classic, soft-yet-crunchy texture.
Serve your Japanese cucumber salad sprinkled with toasted sesame seeds. Enjoy! ❤️
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏