Cucumber Vinegar Salad
This refreshing Cucumber Vinegar Salad is a light and tangy side dish that perfectly complements grilled meats or can be enjoyed on its own. Its crisp texture and zesty flavor make it a summer favorite.
Equipment
- 1 cutting board
- 1 mixing bowl
- 1 whisk or fork
- 1 serving dish
Ingredients
- 2 medium cucumbers About 500g.
- ½ cup rice vinegar 120ml.
- 1 tablespoon sugar 15g.
- 1 teaspoon salt 5g.
- ½ teaspoon black pepper 2g.
- 1 teaspoon sesame oil 5ml.
- 1 tablespoon chopped fresh cilantro Optional.
- 1 tablespoon sesame seeds Optional.
Instructions
- Rinse the cucumbers under cold water, then slice them thinly (about ⅛ inch thick) using a knife or a mandoline for uniform thickness.
- In a mixing bowl, whisk together the rice vinegar, sugar, salt, black pepper, and sesame oil until the sugar is dissolved.
- Add the sliced cucumbers to the bowl and gently toss them in the vinegar mixture until evenly coated.
- Let the salad sit for about 5 minutes to allow the cucumbers to absorb the flavors.
- Just before serving, toss in the chopped cilantro and sprinkle with sesame seeds if desired.
- Serve chilled or at room temperature.
Notes
You can adjust the sweetness or tanginess of the salad by adding more or less sugar or vinegar according to your taste preference.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days, allowing the flavors to meld further.