Description
A refreshing Japanese cucumber salad featuring a tangy dressing and crunchy peanuts.
Ingredients
Scale
- 3 Tbsp (45ml) soy sauce, gluten-free
- 3 Tbsp (45ml) rice wine vinegar, unseasoned
- 1 tsp (5g) sugar
- 1 tsp (5ml) chile oil
- 1 tsp (5ml) toasted sesame oil
- 1 clove garlic, finely minced
- 12 ounces (340g) small cucumbers, sliced diagonally
- 1/3 cup (50g) roasted peanuts, chopped
- Fresh cilantro leaves, for garnish
- Red chile flakes to taste
- Salt, to taste
Instructions
- Mix the Dressing: Start by whisking together the rice wine vinegar, sugar, and gluten-free soy sauce in a bowl until well blended. Ensure the sweetness balances out the tanginess. Monitor the amount of sugar as it is easy to overdo it.
- Slice the Cucumbers: Use a mandoline or sharp knife to slice the cucumbers on a diagonal. This method enhances presentation and increases surface area for flavor absorption. Keeping the skin on helps maintain the cucumbers’ structure.
- Toss the Cucumber with Salt: Sprinkle the sliced cucumbers with salt and gently toss them. Allow them to sweat a bit, which provides a nice crunch later. If watching salt intake, use a light hand.
- Drizzle the Dressing: Pour the dressing over the salted cucumbers just before serving to keep everything fresh and crunchy. Stir gently to combine.
- Top with Peanuts: Just before serving, add the roasted peanuts on top. Ensure they are not crushed too fine to retain texture.
Notes
- Best served fresh but can be chilled for a few hours; will keep overnight but may lose crispness.
- Slice cucumbers within one hour of serving for optimal crispness.
- If cucumbers begin to become limp after slicing, dressing them immediately before serving will help maintain texture.
- Balance flavors with a little more sugar or vinegar if the salad tastes too salty or strong.
- This salad is served cold and does not require reheating.
- Pair with sushi for a complete Japanese meal.
- Serve alongside grilled dishes like chicken or burgers.
- Use as a fresh topping for rice bowls.
- Add shredded seaweed (wakame) for extra texture.
- Incorporate tiny shrimp or crabmeat for added protein.
- Mix in pickled ginger for an extra tang.
- Choose small cucumbers for the best crunch. Lightly peel them if desired for visual appeal.
- Substitutions: Replace roasted peanuts with toasted sesame seeds or other nuts if preferred.
Nutrition
- Serving Size: N/A
- Calories: 56
- Sugar: 1g
- Sodium: 404mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: null