A crispy cucumber salad recipe tossed in an addicting sweet and sour Japanese style vinegar marinade. This super simple Japanese cucumber salad recipe is one you don’t want to miss. One bite and you won’t be able to stop!
Keyword cucumber salad recipe, cucumber salad vinegar, Japanese cucumber salad
Prep Time 5minutes
Total Time 5minutes
2Persian or Japanese Cucumbers
2tspSweetenermonkfruit erythritol blend, sugar or sweetener of choice
Gather all the ingredients.
Fill a bowl of water and add the Dried Seaweed. It should re-hydrate in about 5 minutes.
In a small Teflon fry pan, add sweetener and Rice Vinegar. Bring to a soft boil, then remove from heat and transfer to a mixing bowl.
Add Soy Sauce, Toasted Sesame Seeds into the same mixing bowl to create dressing.
With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber. Repeat with the other cucumber.
Cut the cucumbers into 1/4 inch slices and place into a serving bowl.
Once the seaweed is re-hydrated, squeeze excess water from the seaweed and add into the serving bowl. Pour dressing, toss and keep refrigerated until ready to serve (best to serve within 30 min - 1 hour).