Japanese Cucumber Salad

Vegan, Oil-free, Gluten-free

Japanese Cucumber Salad

Thinly sliced cucumbers, tossed with rice wine vinegar, mirin and chili flakes make a delicious light salad or garnish.

There are times when you feel like something crunchy and savory. This Japanese cucumber salad satisfies that need perfectly. The addition of toasted sesame seeds makes this dish extra tasty!

Japanese cucumber Salad

Ingredients

• 4 cups Japanese cucumbers or 2 English cucumbers

• 6 Tbsps rice wine vinegar

• 2 Tbsps mirin (or 2 more Tbsps rice wine vinegar)

• 1 Tbsp Sucanat

• 1/4 tsp sea salt (or to taste)

• 1/8 tsp dried chili flakes

• toasted sesame seeds, optional

Directions

1. In a bowl, mix together the rice wine vinegar, mirin, sugar, salt and chili flakes.

2. Slice the cucumbers using a mandolin or with a knife into uniformly thin slices.

3. Add the cucumbers to the dressing. Toss, cover with plastic wrap and place in the refrigerator for at least an hour. The longer it sits the more flavor is absorbed.

4. To serve, strain the cucumbers and serve as a light salad or garnish. If desired, sprinkle with toasted sesame seeds.

No animals were harmed during the creation of this recipe!