Dan loves cucumber salad, like the kind you would get at a Japanese restaurant. Whenever we make it, he has to scurry away to a computer to get the ratios of dressing ingredients to cucumbers. I thought I’d take this opportunity to write down exactly what we do so that we don’t have to scour the internets next time we make it.
The recipe below is in units of cucumber, i.e. this is for one English cucumber. We triple this each time because a) it gets more delicious as it marinates in its own juices, and b) three cucumbers’ worth of salad fits perfectly in one large (8 cup) Gladware container.
1 English cucumber (about 1 lb), sliced very thin
1 tsp sugar
1/4 tsp salt
1 tsp sesame oil
1/4 cup rice vinegar
2 tsp sesame seeds (we like to use a mix of black and white sesames)
1/4 tsp red pepper flakes (if you like a little spice)
- Wash cucumbers and cut off tops and bottoms.
- Optional – Decorate the sides of the cucumbers either by peeling off a few strips of skin, or by scraping with the tines of a fork.
- Thinly slice cucumbers and place in large bowl. We got a Kyocera mandolin from Amazon for about $25 and it makes this salad REALLY easy and fun to make.
- Sprinkle sesame seeds and red pepper flakes onto cucumbers.
- In a small bowl, combine sugar, salt, oil, and vinegar; stir until sugar and salt dissolve.
- Pour dressing on cucumbers and then stir to coat all cucumbers with dressing.
- Allow to marinate. Overnight in the fridge is best, but a few hours will do. We usually transfer the salad to an airtight container for easier storage in the fridge.