Ingredients
Scale
Gathering the right ingredients is the first step to creating a dish that resonates with tradition and taste. Here’s what you’ll need:
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced
- Optional: a pinch of red pepper flakes for heat
If you prefer a sweeter dressing, feel free to adjust the sugar to taste. For a gluten-free version, you can use tamari instead of soy sauce. Mama Lou always believed in making recipes your own, and I encourage you to do the same.
Instructions
Creating this salad is a straightforward process, much like the easy-going afternoons I’d spend with Ouma, as we experimented with flavors. Here’s how to make it:
- In a large bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, salt, minced garlic, and grated ginger. Whisk until the sugar is fully dissolved.
- Add the thinly sliced cucumbers to the bowl, gently tossing them in the dressing to ensure each slice is coated.
- Let the cucumbers marinate for at least 15 minutes. This allows them to soak up the flavors, reminiscent of how Mama Lou would let her dishes rest to reach their full potential.
- Before serving, sprinkle the toasted sesame seeds and sliced green onions over the top. If you enjoy a bit of heat, add a pinch of red pepper flakes.
The salad is best served fresh, but you can prepare it a few hours ahead of time to let the flavors meld even more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International