Wash cucumber and peel the skin. (peeling is optional)
Slice the cucumber thinly or use a mandolin slicer and set aside.
In a clean glass container or small bowl. Add the following ingredients. Rice vinegar, soy sauce, salt, pepper, maple syrup and sesame oil. Mix.
Add chili flakes to make it spicy. Adjust taste according to your preference.
Add sesame seeds on top of cucumbers as toppings. Pour a few tablespoon of dressing in the salad.
Serve and enjoy.
Peeling the cucumber is optional: eating it with the skin is also beneficial just make sure to wash it thoroughly.
You can also use sugar instead of maple syrup.
If you do not have rice vinegar, apple cider will do the trick.
If you use persian cucumber make sure to squeeze any excess water.
Keep in the fridge for about 20 minutes and serve cold.
Store extra dressing and cucumbers in the fridge. The dressing can last for up to a week.
To keep the cucumber fresh and crispy avoid mixing the dressing when keeping it in the fridge. It is also best to consume right away after cutting.
This Japanese cucumber salad has 80 calories each for two servings. Total Fat 2.4g | Saturated Fat 0.3g | Cholesterol 0mg | Sodium 678mg | Total Carbohydrate 8.8g | Dietary Fiber 0.5g | Total Sugars 6.9g | Protein 0.9g | Vitamin D 0mcg | Calcium 17 mg | Iron 0 mg | Potassium 114mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only. The dressing can yield up to 4 servings.