Recipe: Japanese Cucumber Salad
Japanese Cucumber Salad is a quick and creative side for many Asian-inspired entrees. It’s crunchy, savory, slightly sweet, and a great way to enhance the mild flavor of cucumber for an easy-to-make yet elevated veggie dish.
Cucumbers may help with hydration as they are 96% water and are also a good source of antioxidants. The various types of antioxidants help protect your cells from damaging, unstable molecules in the body called “free radicals”. Red onions are a good source of prebiotics, which promote healthy gut bacteria by serving as a fuel source. They also contain antioxidants, such as quercetin, which may reduce inflammation. Mandarins also contain antioxidants, vitamin C, and a sweet, tender taste that makes them a great addition to savory salads!
Japanese Cucumber Salad
Serves 6
Ingredients
- 1 large English cucumber (peeled and deseeded, if desired)
- 1/4 tsp salt
- 1/2 Tbsp honey
- 1 Tbsp soy sauce
- 1/4 C rice wine vinegar
- 1 tsp sesame oil
- 1/4 C diced red onion
- 11-ounce can mandarin oranges (in 100% juice or water), drained and sections cut in half
- 1/2 Tbsp sesame seeds (optional)
Directions
- Cut a cucumber in half, lengthwise. Then cut crosswise into thin, half-moon shapes. Place in a large bowl.
- In a smaller bowl, combine salt, honey, soy sauce, vinegar, and sesame oil. Mix well to dissolve sugar. Pour over cucumbers. Toss gently.
- Add diced red onions and mandarin orange sections to the large bowl. Stir gently to combine.
- Refrigerate for 20 minutes to allow the salad to marinate.
- Serve chilled. Sprinkle sesame seeds atop salad, if preferred.
Tip: This dish pairs well with shrimp, ahi tuna, tempeh, chicken, or pork.
Swaps
- For the sugar: more honey or maple syrup
- For the soy sauce: coconut aminos
- For the rice wine vinegar: white or apple cider vinegar
Recipe modified from: Love and Duck Fat
