Japanese Cucumber Salad in Your Pressure Cooker
This refreshing Japanese Cucumber Salad is bright, tangy, and crunchy — the perfect side or starter that pairs beautifully with rich meals cooked in your pressure cooker.
Equipment
- 1 Mixing bowl Medium
Ingredients
Main ingredients
- 3 mini Persian cucumbers sliced (about 3 cups)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon light brown sugar or more if you like it sweeter
- 1 clove garlic minced
- ¼ teaspoon crushed red pepper flakes or more if you like it spicy
- Sesame seeds for garnish
Instructions
Instructions
- Grab a medium bowl and whisk together soy sauce, rice vinegar, sesame oil, light brown sugar, minced garlic, and crushed red pepper flakes until sugar is dissolved.
- Add the sliced cucumbers to the bowl and toss gently until evenly coated.
- Place the salad in the fridge to marinate for at least 15 minutes.
- Before serving, sprinkle sesame seeds and give it a final toss.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Toss before serving again to redistribute dressing. Add fresh cucumbers if it starts to get soggy.