Recipe: Japanese Cucumber Salad
This recipe can act as a creative side for many Asian-inspired dishes. It’s sweet, tangy, and a great way to enhance the simple flavor of cucumber for a quick side dish.
Cucumbers may help with hydration 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”. Mandarins also contain antioxidants, vitamin C, and a sweet, tender taste that makes them great additions to salads!
Japanese Cucumber Salad
- 1 large English cucumber (peeled and deseeded, if desired)
- ½ tsp salt
- ½ Tbsp honey
- 1 Tbsp soy sauce
- ¼ C rice wine vinegar
- 1 tsp sesame oil
- ½ C mandarin oranges (in 100% juice or water), drained
- and cut into bite-sized pieces
- 1/2 Tbsp sesame seeds (optional)
- Cut the English cucumber in half, lengthwise. Then cut crosswise into thin, half-moon shapes and add the cucumber pieces to a large bowl.
- In a smaller bowl, combine salt, honey, soy sauce, vinegar, and sesame oil. Mix well, then pour the liquid mixture over the cucumbers and stir gently.
- Add mandarin oranges to cucumber and sauce mix. Sprinkle mixture with toasted sesame seeds, if preferred. Allow slaw to chill in refrigerator for 20 minutes before serving.
For the sugar: sugar or maple syrup
For the soy sauce: coconut aminos
For the rice wine vinegar: white or apple cider vinegar
Tip: This dish pairs well with shrimp, ahi tuna, tempeh, chicken, or pork.
Recipe modified from: Love and Duck Fat