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Japanese Cucumber Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Japanese Cucumber Salad 2

Japanese Cucumber Salad 2 is a refreshing dish often enjoyed at home in Japan. It combines the crispness of cucumbers with the creamy tang of yogurt, creating a balance of textures and flavors that is both light and satisfying.

The salad is seasoned with a hint of garlic and dill, with salt added to taste, allowing the natural flavors to shine. It's a simple yet delightful dish that showcases the essence of Japanese home cooking, perfect for sharing around the family table.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing the 2 cucumbers thoroughly under cold water to remove any dirt. Slice them thinly, about 1/8-inch thick, using a sharp knife or mandoline for even slices. This ensures they absorb the dressing well while maintaining a crisp texture.
  2. Place the sliced cucumbers in a large bowl. Sprinkle them lightly with fine sea salt to taste, tossing gently to ensure even coverage. Let them sit for about 5 minutes until they begin to release some of their water, which will help them stay crunchy.
  3. While the cucumbers are resting, prepare the dressing. In a separate small bowl, combine 200 g of yogurt with one finely minced clove of garlic. Mix in a generous amount of chopped dill, adjusting to your preference, to infuse the yogurt with a fresh, herby flavor.
  4. After the cucumbers have released some water, gently squeeze them with your hands to remove excess moisture. This step ensures the salad doesn't become watery and the flavors remain concentrated.
  5. Add the yogurt mixture to the cucumbers. Drizzle with a bit of oil, if desired, to add richness, and adjust the salt if needed. Toss everything gently with your hands or a wooden spoon to coat the cucumber slices evenly without breaking them.
  6. Transfer the salad to a serving dish. Serve immediately with bread on the side, allowing everyone to enjoy the fresh, creamy, and slightly tangy flavors together.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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