side Japanese vegetarianvegandairy-freelow-carb
Quick sesame cucumber salad
Crisp cucumber in a light rice vinegar dressing with sesame. Ten minutes, and it cuts through anything rich sitting next to it.
Prep10 min
Servings4
Ingredients
Units
Servings
- 400 g cucumber, thinly sliced rounded
- 4 g fine salt rounded
- 45 ml rice vinegar rounded
- 10 ml toasted sesame oil rounded
- 8 g sugar rounded
- 6 g toasted sesame seeds rounded
- 1 red chile, thinly sliced (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Slice the cucumber as thinly as you can. A mandoline earns its place here.
- Toss the slices with the salt and leave them in a colander for 10 minutes. Squeeze out the water that comes off. This is what keeps the salad crisp instead of watery.
- Whisk the rice vinegar, sesame oil, and sugar until the sugar dissolves.
- Toss everything together with the sesame seeds and the chile.
- Serve within an hour or two. It stays good overnight but loses some snap.
Notes
- Any thin-skinned cucumber works. Peel a thick-skinned one.
- Smash the cucumber with the flat of a knife instead of slicing it if you want the dressing to cling harder. Rougher edges hold more.
- This is the standard partner for anything rich: Käse Spätzle, miso cod, or a plate of Maultaschen.
Good with
From Christoph Mayer