Japanese-Style Cucumber Salad with Nori and Ginger
A refreshing, umami-rich salad with crisp cucumbers and toasted seaweed
Why This Recipe Works
Reducing the rice vinegar into a concentrated syrup provides a deep, tangy base that won't water down as the cucumbers sit. Chilling the slices on paper towels before dressing ensures they stay snappy rather than soggy.
Instructions
Spread the cucumber slices evenly on a paper towel–lined baking sheet and refrigerate while preparing the dressing. This step draws out excess moisture to keep the cucumbers crisp.
Bring the vinegar to a simmer in a small saucepan over medium-low heat and cook until reduced to about 2 tablespoons, 4 to 6 minutes. Watch closely toward the end to ensure it doesn't burn.
Transfer the reduced vinegar to a large bowl and let it cool completely to room temperature, about 10 minutes.
Whisk the lime juice, ginger, oil, sugar, and salt into the cooled vinegar reduction until well combined.
Add the cucumbers, scallions, and nori to the dressing just before serving and gently toss to combine.
Let the salad sit for at least 5 minutes to allow the flavors to meld, then toss again, sprinkle with sesame seeds, and serve immediately.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
