Japanese Restaurant Cucumber Salad

Name: Japanese Restaurant Cucumber Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 1 teaspoon chili paste (sambal oelek); 2 larges cucumbers - peeled, seeded, and cut into 1/4-inch slices; 2 Tbsps rice vinegar; 4 servings salt to taste; 1 teaspoon Asian (toasted) sesame oil; 2 Tbsps white sugar

Japanese Restaurant Cucumber Salad is a gluten free, fodmap friendly, and vegan recipe with 4 servings. One serving contains 53 calories, 1g of protein, and 1g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have asian sesame oil, salt, rice vinegar, and a few other ingredients on hand, you can make it. It works well as a very affordable side dish.

Instructions

Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl.

Ingredients you will need

Rice Vinegar

Chili Paste

Sesame Oil

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

Ingredients you will need

Cucumber

Equipment

Whisk

Bowl

Ingredients

Servings:

1teaspoon

chili paste (sambal oelek)2larges

cucumbers - peeled, seeded, and cut into 1/4-inch slices 2Tbsps

rice vinegar 4servings

salt to taste 1teaspoon

Asian (toasted) sesame oil 2Tbsps

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.