Salad: Japan – ポン酢とハーブの薄切りきゅうりサラダ ▶ Ponzu to Haabu No Usugiri Kyuri Sarada (Ponzu Shaved Cucumber and Herb Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

2 medium English cucumbers (about 1 1 / 3 lb / 600 g), shaved into ribbons or very thinly sliced
1 tsp kosher salt, plus a pinch to taste
5 small radishes, thinly sliced
2 scallions, thinly sliced on the bias
2 tbsp fresh cilantro, roughly chopped
1 tbsp fresh mint, finely chopped
3 tbsp ponzu sauce (or substitute: 2 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp lemon juice)
1 tbsp fresh lime juice
1 tbsp rice vinegar (optional)
1 tsp granulated sugar or honey
1 tsp toasted sesame oil
1 / 4 tsp cracked white or black pepper
1 tbsp toasted sesame seeds
1 small red chili (Fresno or Thai), thinly sliced (optional)

Instructions

Shave or thinly slice cucumbers and toss with 1 tsp kosher salt in a colander. Let stand 10 minutes to draw out moisture, then gently squeeze and pat dry.
Whisk ponzu, lime juice, rice vinegar (if using), sugar/honey, sesame oil, and pepper until dissolved.
In a large bowl, combine cucumbers, radishes, scallions, cilantro, and mint. Add dressing and toss gently to coat.
Taste and adjust with a pinch of salt or more lime if needed. Sprinkle with sesame seeds and sliced chili.
Serve chilled alongside the Crab Rangoon to cut richness with crisp acidity and fresh herbs.