Salad > Asian Salads > Japanese Salads > Ponzu Flavored Salads

Ponzu Cucumber Salad Recipe

Ingredients with Measurements:
- 2 large cucumbers, thinly sliced
- 1/4 cup ponzu sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. In a small bowl, whisk together the ponzu sauce, rice vinegar, honey, sesame oil, sesame seeds, red pepper flakes, salt, and pepper until well combined.

2. In a large bowl, add the thinly sliced cucumbers.

3. Pour the ponzu dressing over the cucumbers and toss to coat evenly.

4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

5. Before serving, give the salad a quick toss to redistribute the dressing.


- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 9g
- Protein: 1g
- Fiber: 1g
- Sugar: 6g
- Sodium: 420mg

Substitutions for ingredients:
- Ponzu sauce can be substituted with soy sauce mixed with a squeeze of lemon or lime juice.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with agave nectar or maple syrup.
- Sesame oil can be substituted with olive oil or vegetable oil.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.

Variations:
- Add thinly sliced red onion or scallions for extra flavor and crunch.
- Add sliced radishes or carrots for more color and texture.
- Add diced avocado or mango for a creamy and sweet contrast.
- Add cooked shrimp or crab meat for a protein boost.

Tips and tricks:
- Use a mandoline or a sharp knife to slice the cucumbers thinly and evenly.
- Salt the cucumbers lightly before adding the dressing to draw out excess moisture and prevent the salad from becoming watery.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes until fragrant and golden brown.
- Adjust the amount of red pepper flakes to your liking, depending on how spicy you prefer your salad.

Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- None needed

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sesame seeds and chopped herbs, such as cilantro or parsley.
- Arrange the cucumber slices in a spiral or fan shape for a more elegant presentation.

Garnishes:
- Sesame seeds
- Chopped herbs
- Thinly sliced red onion or scallions

Pairings:
- Serve the Ponzu Cucumber Salad as a refreshing side dish to grilled meats or fish.
- Pair with a light and crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Steamed rice or quinoa
- Grilled or roasted vegetables
- Miso soup or clear broth

Troubleshooting advice:
- If the salad becomes too watery, drain off the excess liquid and adjust the seasoning as needed.

Food safety advice:
- Wash the cucumbers thoroughly before slicing.
- Store the salad in the refrigerator at 40°F or below to prevent bacterial growth.

Food history:
- Ponzu sauce is a citrus-based sauce that originated in Japan and is commonly used as a dipping sauce or marinade for seafood and meat dishes.

Flavor profiles:
- Tangy, sweet, salty, and slightly spicy

Serving suggestions:
- Serve the Ponzu Cucumber Salad as a light and healthy appetizer or side dish for any occasion, from picnics to dinner parties.

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Region: Japanese

Taste: Citrusy, Tangy, Refreshing, Savory, Umami