Japanese Sesame‑Ginger Cucumber Salad

Ingredients

• 1 small cucumber
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger
• ¼ teaspoon gochugaru (Korean chili flakes)
• 1 teaspoon toasted sesame seeds
• 1 tablespoon green onion(optional)

Instructions

1. 1

   Thinly slice the cucumber (about ¼‑inch thick) using a mandoline or sharp knife and place in a bowl.

2. 2

   In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, minced ginger, and gochugaru until well combined.

3. 3

   Pour the dressing over the cucumber slices, toss to coat evenly, and let sit for 2‑3 minutes.

4. 4

   Sprinkle toasted sesame seeds (and optional green onion) on top before serving.