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Japanese Cucumber Salad with a ginger soy dressing

Course Appetizer
Cuisine Asian
Prep Time 15 minutes
Marinade Time 1 hour
Servings 4 people
Author Mary Tang

Ingredients

  • 5 Japanese cucumbers Thin slivers about 2 mm thick. Discard the seeds
  • 1/4 tsp black sesame seeds
  • 1/4 tsp white sesame seeds

Dressing

  • 3 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp rice wine vinegar
  • ¼ tsp of sesame oil
  • 1 tsp of grated ginger
  • 1/2 tsp oyster sauce

Instructions

  1. Finely grate the ginger. Set aside. 

  2. Cut off the tips of each cucumber end. 

  3. Create thin slivers of the cucumbers using a mandolin or a peeler. Keep peeling until you reach the core and discard the core that contains most of the seeds. Place the cucumbers into a bowl or container. 

  4. In a separate bowl, add the ingredients in the dressing and mix well. Add the dressing to the cucumbers. Place the lid on the container and shake until the dressing is well distributed. 

  5. Keep the cucumbers in the fridge for 1 to 3 hours.

  6. Plate the cucumbers and add the desired amount of dressing/marinade on the cucumbers. Sprinkle the cucumbers with black and white sesame seeds. 

Recipe Notes

The core of the cucumbers contains too much water which is why it is discarded. The water from the seeds would dilute the dressing. If you do not have a mandolin, use a peeler.