Japanese Cucumber Salad


  • 1 tbsp Finely shredded carrot

  • 1 red Shishito or other red chile, thinly sliced, seeds discarded

  • ¼ tsp Togarashi

  • Cilantro and/or Mint garnish

  • 1 cucumber sliced very thin and at a 45 degree angle

  • 1 tbsp rice wine vinegar

  • ½ tbsp sesame oil

  • ½ tbsp soy sauce

  • ½ tbsp sugar

  • ½ tsp black (and white) sesame seeds

Slice your cold cucumber as thin as possible. If using, shred your carrot. Make up your sauces with the liquids. Place your veggies in a bowl and pour over the liquid. Sprinkle with the sesame seeds and togarashi if using. Garnish as desired. Toss with chopsticks. This should be eaten right away, preferably with chopsticks.