This cooling cucumber salad is a bright combination of mild vinegar, sweet coconut sugar, deep toasted sesame oil, and salty tamari (or soy sauce). It’s the perfect complement to my simple teriyaki chicken, homemade sushi, miso soup, or any Japanese food!
Eating a Japanese style meal doesn’t mean stuffing your face with white rice (though white rice can certainly be an important part of it). I’ve enjoyed reading more about the traditional Japanese food culture, which often included eating small plates of a wide variety of foods. It’s a beautiful tradition that allows a wide variety of flavors and nutrition! It was also often full of lots of veggie sides – like this cucumber one! When I take the extra time to make a simple veggie side or two, it makes the meal so much better – more satisfying and fun to eat too! This cucumber salad tastes a lot like ones we’ve been served at sushi restaurants. It has a balance of salty, sweet, sour, and umami. Yum.
I used (#affiliate links) raw coconut vinegar in mine, which is nutritious raw fermented vinegar that is lighter than the raw apple cider vinegar I tend to use. You can use apple cider vinegar, but may want to sweeten it a little more since it is so powerful. Traditionally, rice wine vinegar was used, which is mild and perfect for so many Asian dishes. I’d recommend that as well. Also, make sure you use toasted sesame oil, not untoasted. Toasted sesame oil adds a lot of nutty flavor, while untoasted is used as a cooking oil. This is the brand I used. I used coconut sugar as we are sensitive to cane sugar, but using an organic cane sugar would work beautifully as well.
If you enjoy cucumber salads, try out this cucumber and red onion salad as well.
- 1 med/large cucumber, or two small
- ¼ cup vinegar (rice wine vinegar, coconut vinegar, raw apple cider vinegar)
- 1 tablespoon coconut sugar (or organic cane sugar)
- 1 teaspoon toasted sesame seed oil
- 2 teaspoons tamari (for gluten-free) or soy sauce
- Optional for garnish: Toasted sesame seeds and/or nori flakes
- About a half an hour before eating peel the cucumber(s) and cut in half lengthwise and seed. (Read out to seed a cucumber here.) Using a sharp knife, slice thinly into half moons. Put aside in a bowl. You should have about two cups worth.
- In a small bowl, combine the vinegar, coconut sugar, toasted sesame seed oil, tamari or soy sauce. Pour over cucumbers, and gently toss. Place, covered, in the refrigerator, and let chill for about 20 minutes. The vinegar is the first to be absorbed by the cucumbers, but as the minutes pass, the cucumbers will pick up on the sweetness and saltiness of the other ingredients. Toss once or twice, if you have the chance, while it chills. When ready to serve, toss again, and feel free to adjust the flavors if needed. Sprinkle with toasted sesame seeds and/or nori flakes, and serve.
Latest posts by KimiHarris (see all)
- Roasted Frozen Broccoli - September 11, 2019
- What the Ancient Romans Taught Me About Eating Well - September 3, 2019
- Paleo Tigernut Waffles - April 4, 2019