This Refreshing Japanese Cucumber Salad is a light, crisp, and flavorful side dish that perfectly balances tangy, sweet, and savory notes. Thinly sliced cucumbers are marinated in a simple dressing of rice vinegar, soy sauce, and a touch of sugar, then topped with sesame seeds for a delightful crunch. This salad is easy to prepare and makes an excellent accompaniment to any Asian-inspired meal or a refreshing snack on a hot day.

Ingredients:

• 2 large Japanese cucumbers (or English cucumbers), thinly sliced

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon sugar

• 1 teaspoon sesame oil

• 1 tablespoon toasted sesame seeds

• Optional: pinch of salt

• Optional: sliced green onions for garnish

Directions:

1. Thinly slice the cucumbers and place them in a bowl. If desired, sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture, then drain any liquid.

2. In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.

3. Pour the dressing over the cucumbers and toss gently to coat evenly.

4. Sprinkle toasted sesame seeds over the salad and toss again lightly.

5. Garnish with sliced green onions if using.

6. Chill the salad in the refrigerator for at least 15 minutes before serving for best flavor.

Nutritional Information (per serving, approx., serves 4):

• Calories: 45 kcal
  
  

• Total Fat: 2 g
  
  

• Saturated Fat: 0 g
  
  

• Sodium: 300 mg
  
  

• Total Carbohydrates: 6 g
  
  

• Dietary Fiber: 1 g
  
  

• Sugars: 3 g
  
  

• Protein: 1 g