Sushi Cucumber Salad
A refreshing and zesty salad that balances crunchy cucumbers with a creamy dressing, perfect as a side dish or a unique addition to any meal.
Ingredients
Vegetables
- 2 large cucumbers English or Japanese preferred
- 2 green onions, chopped
- sliced radishes or carrots (optional) for garnish
Dressing
- 1 teaspoon salt
- 1/2 cup Greek yogurt
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds additional for garnish
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Wash the cucumbers thoroughly. Peel if desired, then slice into thin rounds or half-moons.
- Place the cucumber slices in a large bowl and sprinkle with salt. Toss lightly and let them sit for about 15 minutes to draw out excess moisture.
- While the cucumbers are resting, prepare the dressing by combining Greek yogurt, rice vinegar, sesame oil, sugar, soy sauce, and grated ginger in a small mixing bowl. Whisk until smooth.
- After 15 minutes, drain the excess liquid from the cucumbers, rinse under cold water, and pat dry with a clean towel.
- Add the cucumbers to the dressing and mix until well coated.
- Stir in chopped green onions and sesame seeds, reserving some seeds for garnish.
- Chill the salad in the refrigerator for at least 30 minutes.
- Before serving, give the salad a gentle stir and sprinkle remaining sesame seeds on top.
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Notes
For variations, consider adding avocado, spicy elements like jalapeños, or proteins like shrimp or tofu. Store any leftovers in an airtight container for up to three days.