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)
- 1/2 tsp salt
- 1/2 Tbsp honey
- 1 Tbsp soy sauce
- 1/4 C rice wine vinegar
- 1 tsp sesame oil
- 1/2 C mandarin oranges (in 100% juice or water), drained and cut into bite-sized pieces
- 1/2 Tbsp sesame seeds (optional)
- Cut cucumber in half, lengthwise. Then cut crosswise into thin, half-moon shapes. Place in large bowl.
- In smaller bowl, combine salt, honey, soy sauce, vinegar, and sesame oil. Mix well. Pour over cucumbers. Stir gently.
- Add mandarin oranges. Sprinkle toasted sesame seeds atop salad, if preferred. Refrigerate salad 20 minutes. Serve chilled.
Tip: This dish pairs well with shrimp, ahi tuna, tempeh, chicken, or pork.
- For the sugar: sugar 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