Ingredients

Cucumbers:

• 3 crunchy cucumbers
• 2 tsp salt (for drawing out moisture)

Dressing:

• 2.25 tbsp (31.5 g) rice vinegar
• 0.75 tbsp (10 g) sugar
• 0.2 tsp (0.65 g) salt
• 0.2 tsp (1.05 g) soy sauce
• 0.75 tsp (2.2 g) sesame seeds (for garnish)

Preparation (20min)

1. Slice: Thinly slice the cucumbers using a mandolin slicer for even, uniform cuts. Place them in a medium bowl.

2. Salt & Rest: Sprinkle with 2 tsp salt and toss well to ensure even coating. Let sit for 10 minutes to draw out moisture.

3. Rinse & Drain: Rinse the cucumbers thoroughly to remove excess salt, then drain.

4. Squeeze: Squeeze the cucumbers firmly to remove as much moisture as possible.

5. Make Dressing: In a small bowl, combine rice vinegar, sugar, salt, and soy sauce. Stir until dissolved.

6. Marinate: Pour the dressing over the cucumbers and let them marinate for at least 1 hour in the refrigerator (or overnight for deeper flavor).

7. Serve: Sprinkle sesame seeds over the cucumbers just before serving.

Tips

• Use a mandolin slicer for consistent thin slices, which helps the dressing absorb better;
• Don’t be afraid to squeeze the cucumbers hard—the texture can handle it.
• This dish can be made ahead and tastes better after marinating for a few hours or overnight.
• For extra crunch, you can briefly refrigerate the cucumbers before dressing them.

Allergy-Friendly & Dietary Adaptations

Contains Soy: Due to the soy sauce. Substitute with coconut aminos for a soy-free version.

Gluten Alert: Most soy sauces contain gluten. Use gluten-free soy sauce or tamari if needed.

Vegan-Friendly: Yes.

Nut-Free: Yes.

Low-Calorie: Yes, and also suitable for low-fat diets.

Low-Carb: Mostly low-carb, though it contains a small amount of sugar.