Step 1: Prepare the Cucumbers. Wash and thinly slice the cucumbers. You can use a mandoline slicer for uniform, paper-thin slices, or a sharp knife. If using English cucumbers, you can leave the skin on. For Persian cucumbers, you might want to peel them if the skin is thick.
Step 2: Salt the Cucumbers. Place the sliced cucumbers in a colander. Sprinkle with 1 teaspoon of sea salt and toss to coat. Let them sit for 15-20 minutes. This step is crucial as it draws out excess water, making the cucumbers crispier and preventing the salad from becoming watery.
Step 3: Squeeze and Rinse. After 15-20 minutes, gently squeeze handfuls of the cucumbers to remove as much liquid as possible. You’ll be surprised how much water comes out! Rinse the cucumbers lightly under cold water to remove excess salt, then squeeze again thoroughly. Pat dry with a paper towel.
Step 4: Make the Dressing. In a small bowl, whisk together the rice vinegar, granulated sugar, and water until the sugar is fully dissolved. If using, stir in the grated fresh ginger and toasted sesame oil.
Step 5: Combine and Chill. Place the squeezed and dried cucumbers into a medium bowl. Pour the dressing over the cucumbers and toss gently to ensure they are well coated. Cover the bowl and refrigerate for at least 15-30 minutes to allow the flavors to meld and the salad to chill thoroughly. This makes the japanese cucumber salad quick refreshing even better!
Step 6: Garnish and Serve. Before serving, give the salad another gentle toss. Garnish with toasted sesame seeds and, if desired, a pinch of red pepper flakes. Serve immediately as a crisp and delightful side dish.