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)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 medium English cucumbers (about 1 1 / 3 lb (600 g)), shaved into ribbons or very thinly sliced
1 tsp (5 ml) kosher salt, plus a pinch to taste
5 small radishes, thinly sliced
2 scallions, thinly sliced on the bias
2 tbsp (30 ml) fresh cilantro, roughly chopped
1 tbsp (15 ml) fresh mint, finely chopped
3 tbsp (45 ml) ponzu sauce (or substitute: 2 tbsp (30 ml) soy sauce + 1 tbsp (15 ml) rice vinegar + 1 tsp (5 ml) lemon juice)
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) rice vinegar (optional)
1 tsp (5 ml) granulated sugar or honey
1 tsp (5 ml) toasted sesame oil
1 / 4 tsp (1.25 ml) cracked white or black pepper
1 tbsp (15 ml) toasted sesame seeds
1 small red chili (Fresno or Thai), thinly sliced (optional)

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Shave or thinly slice cucumbers and toss with 1 tsp (5 ml) 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.

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.