Cucumber salad, a staple in Japanese cuisine known as "sunomono," typically features thin slices of cucumber marinated in a vinegar-based dressing. This refreshing dish often graces the table as a palate cleanser or side dish, celebrated for its crisp texture and light, invigorating flavor.
The traditional Japanese version is simple, focusing on the natural freshness of the cucumber enhanced with a subtle tang of rice vinegar.
In my twist on this classic, I've infused the salad with bold flavors that nod to Chinese culinary traditions, adding homemade chili oil and a mix of sesame oils to bring warmth and depth to the dish.
The addition of both black and white sesame seeds not only contributes a delightful crunch but also a visual contrast that makes the salad as beautiful as it is delicious. Honey and soy sauce round out the dressing, balancing the heat with sweetness and umami, transforming the simple cucumber salad into a complex and harmonious blend of flavors.
I encourage you to try making this cucumber salad, whether as a vibrant start to your meal, a light accompaniment, or even as a standout dish in a casual dining setting. It’s an excellent way to introduce more vegetables into your diet while enjoying a burst of flavor that bridges two rich culinary worlds.
So, slice up some cucumbers, mix up the dressing, and let your taste buds revel in the fresh, crisp textures and bold, intricate flavors of this Asian-inspired creation.
Ingredients:
(Serve 2)
Japanese Seedless Cucumbers, 2 Large
Sea Salt, 1 TSP
Red Chili Deseeded Thinly Sliced, 2
Rice Vinegar, 6 TBSP
Pure Honey, 1 TBSP
Soy Sauce, 1 TBSP
Black Sesame Seeds, 1/2 TSP
White Sesame Seeds, 1/2 TSP
Chili Oil Homemade, 1 TBSP
Toasted Sesame Oil, 1 TBSP
Directions:
Please visit my "How To Make Chili Oil" page for the recipe.
You can use a mandoline to thinly slice the cucumbers or you can simply use your kitchen knife.
Transfer to a bowl and toss in the salt.
Set it aside for 15 mins.
In the meantime, add the rest of the ingredients to a large mixing bowl.
Mix until well combined.
Squeeze out as much liquid as humanly can from the cucumbers.
Transfer to the vinegarette and toss until well combined.
Massage the cucumbers with the vinegarette.
Cover and set it aside in the fridge for at least 4 hours to overnight.
Serve and enjoy.
An umami bomb...
Simplicity is the ultimate sophistication...
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