About this recipe

A refreshing Japanese vinegared cucumber salad that comes together in minutes. Thinly sliced cucumbers are lightly salted to draw out moisture, then dressed in a bright, sweet-tangy rice vinegar dressing. Served chilled, it's a crisp and palate-cleansing side dish that pairs beautifully with grilled fish, sushi, or any Japanese meal. Simple, elegant, and endlessly reliable.

Instructions

1. 1

   Slice the Japanese or persian cucumbers into thin rounds, about 1/8 inch thick. A mandoline makes this very easy, but a sharp knife works perfectly well.

2. 2

   Place the Japanese or persian cucumbers slices in a colander set over a mixing bowl. Sprinkle with the kosher salt and toss well to coat. Let sit for 10 minutes — the salt will draw out excess water, keeping the salad crisp and preventing it from becoming watery.

3. 3

   While the Japanese or persian cucumbers rest, make the dressing: combine the rice vinegar, sugar, and soy sauce in a small mixing bowl. Stir until the sugar is completely dissolved. If using, stir in the sesame oil.

4. 4

   After 10 minutes, squeeze the Japanese or persian cucumbers slices firmly between your palms (or wrap in a clean kitchen towel and wring) to expel as much water as possible. This step is key — don't skip it.

5. 5

   If using wakame seaweed, rehydrate it now by soaking in cold water for 5 minutes. Drain well and roughly chop into bite-sized pieces.

6. 6

   Combine the squeezed Japanese or persian cucumbers (and wakame seaweed if using) in a mixing bowl. Pour the dressing over and toss gently to coat every slice evenly.

7. 7

   Refrigerate for at least 10 minutes to let the flavors meld and the Japanese or persian cucumbers chill through. They can marinate for up to 1 hour.

8. 8

   To serve, use tongs or chopsticks to transfer the Japanese or persian cucumbers into small bowls or a shallow serving dish, leaving behind any excess liquid that has pooled. Top with toasted sesame seeds and fresh grated ginger if using. Serve immediately, cold.