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Japanese-style cucumber salad

This easy Japanese-style cucumber salad goes really well with grilled or barbecued fish and meat, particularly withyakitoriorteriyakichicken. Any leftovers are great for a picnic or with sushi.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cucumber
  • 1 tsp sea salt
  • 1 Tbsp sesame seeds
  • 35 ml of Japanese rice vinegar
  • ½ tsp unrefined cane sugar
  • 10 g ginger
  • 1 clove of garlic
  • ½ Tbsp vegetable oil
  • 1 sheet nori
  • 1 Tbsp chopped coriander leaves

Method
 

  1. Wash the cucumber, cut it in half lengthwise and scrape the seeds out with a spoon.
  2. Then cut the cucumber into half cm slices. Put them in a sieve, season with salt and leave to sweat for a couple of hours.
  3. Dry-fry the sesame seeds (i.e. without oil) and put them aside.
  4. Peel and chop the ginger and the garlic then, using a pestle and mortal, crush into a course paste.
  5. Mix the vinegar with the sugar until clear. Add the oil and garlic paste, toss well.
  6. Wipe the cucumber pieces with kitchen towel and scatter them into a serving dish. Sprinkle the sesame seeds and pour the sauce over.
  7. Cut the nori sheets into 1 x 2-cm strips, add these to the cucumber. Mix well.
  8. Just before serving sprinkle with chopped coriander leaves.