Cooking Lesson #1065: Japanese Cucumber Salad

…from the Perspectives’ Kitchen

Japanese Cucumber Salad

How you doin’? Did you know that Cucumbers are not only good but good for you? Cucs are low in calories and high in water content, making them excellent for hydration and weight management. They also provide vitamins and antioxidants that may help with digestion, blood sugar control, and skin health.
 
Just when the summer heat is at its peak, cucumbers ripen on the vine to save the day. After being out and about working up an appetite in the summer sun, the thought of heavy food is completely unappealing.
 
My Japanese Cucumber Salad is made Asian-style with just cucumbers, sugar, rice vinegar, and salt—that’s all. Just stir it all together and serve. I love making this salad because it’s so quick and it goes with everything. It will awaken your palate before the meal begins and between courses.
 
You can use any kind of cucumber for this recipe. If you are using thin-skinned Persian or Japanese cucumbers, you can leave them unpeeled. If you are using standard cucs with thicker skins, you can peel them if you want to.
 
Sometimes I like to leave thin strips of peel running the length of the cucumber, creating little bits of green around the slices. If using mature cucs with big seeds, cut them in half and scoop out the seeds and pulp.
 
If you want to take it up a notch, add a handful of halved cherry tomatoes and some chopped cilantro for color.
 
Prep time:  10 minutes
Yield:  4 servings, about 5 cups
 
Ingredients
1/2 cup Japanese rice vinegar
1/2 cup granulated sugar
1/2 teaspoon salt
2 large cucumbers
2 trimmed and sliced green onion tops
 
Directions

1. Add the vinegar, sugar and salt to a large bowl and stir together. The sugar will dissolve while you slice the cucumbers.
2. Peel the cucumbers, if preferred, and thinly slice.
3. Give the dressing another stir to ensure the sugar dissolves, then add the cucumbers and green onions.
4. Toss and serve or cover and refrigerate until it’s time to serve.
5. This will hold refrigerated for up to 3 days.

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ChefSecret:  English cucumbers have a mild and slightly sweet flavor. They are often described as being refreshing and crisp. Japanese cucumbers, on the other hand, have a more pronounced and vibrant taste. They are known for their bright, melon-like flavors, which add a unique twist to salads and other dishes.

Quip of the Day:  Q.  What do you get when you cross a pickle with a deer?  A.  A dill doe.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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