Ingredients for Non-spicy accordion cucumber salad 🥒
- 4 Japanese cucumbers
- 1 teaspoon sea salt
- 4 tablespoon Japanese soy sauce
- 1 teaspoon sugar
- 1.5 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 small garlic clove, peeled and crushed
Cooking Instructions for making Non-spicy accordion cucumber salad 🥒
Wash and pat dry your cucumbers. Lay them on your cutting board between 2 chopsticks. The chopsticks will help prevent you from cutting through the cucumber.
With a sharp knife, cut thin straight cuts across the cucumber. The cuts should be perpendicular to the chopsticks, about 2mm apart.
Turn the cucumber around to work on the unsliced side. Now slice diagonally at a 45 degree angle. You may lose a few odd slices of cucumber at this point, that’s alright. You should still be able to get the accordion effect at the end.
Trim off the ends. You can cut the cucumber in half if you prefer smaller servings. But it’s much more fun when it’s long.
Gently rub the sea salt into the cucumbers, making sure not to break them. Let them sit for 10 mins.
Rinse the cucumbers under cold running water and pat dry.
To season, mix all the remaining ingredients together until the sugar has dissolved. Taste and adjust the seasoning.
Marinate the cucumber in the seasoning and set them in the fridge for 20 mins. Serve chilled.
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