Japanese Cucumber Salad

  • Up to 5 Persian/Japanese or mini cucumbers
  • 1/2 tsp Cooking With Greens Pink Himalayan Sea Salt
  • 3 Tbsp Rice Vinegar
  • 2 Tbsp Mirin
  • 2 Tbsp Honey
  • 1 Tbsp Sugar
  • 2 tsp olive or peanut oil
  • 2 tsp sesame oil
  • 1/2 tsp chili garlic sauce
  • 1 tsp chili flakes
  • 1 tsp Cooking with Greens Spicy Umami Blend
  • 2 to 3 cloves garlic sliced
  • Kosher Salt
  • Cooking with Greens Pink Himalayan Sea Salt

Cut cucumbers into 1/2 inch pieces. In a small bowl, sprinkle cucumber slices with equal parts of Pink Himalayan Sea Salt and Kosher Salt. Toss and coat well and allow to sit at room temperature for 20 minutes. In another small bowl, whisk together the remaining ingredients. Set aside. Once cucumbers are ready, rinse off all salt very well and pat slices dry. Place marinade mixture in a ziplock bag and toss in cucumbers. Shake the bag to ensure all are coated. Refrigerate for at least 4 hours and serve.

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