Equipment
* optional
Ingredients
Vegetables
- 300 g english cucumber, unpeeled, washed
- 15 g scallions, root removed
Marinade
- 45 ml unseasoned rice vinegar, room temperature
- 15 g granulated sugar
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 29 kcal
- Protein
- 1 g
- Carbohydrates
- 8 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 7 g
- Sodium
- 297 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 121 mg
- Calcium
- 15 mg
- Iron
- 0.3 mg
- Magnesium
- 11 mg
- Phosphorus
- 19 mg
- Zinc
- 0.2 mg
- Vitamin A
- 6 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.1 mg
- Folate
- 8 mcg
- Water
- 75 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a mandoline slicer or a sharp chef's knife, slice the English cucumber into extremely thin rounds, approximately 2 millimeters thick.
Thinly slice the scallions on a bias, including both the white and green parts.
In a mixing bowl, combine the unseasoned rice vinegar, granulated sugar, and kosher salt. Whisk vigorously until the sugar and salt are completely dissolved into the liquid.
Add the sliced cucumbers and scallions to the mixing bowl. Toss thoroughly to ensure every slice is coated in the vinegar mixture.
Cover the bowl and place it in the refrigerator to marinate and chill for at least 15 minutes before serving.
Chef's Notes
- For maximum crispness and a less watery final dish, you can pre-salt the cucumber slices, let them sit in a colander for 10 minutes to drain excess water, and gently squeeze them out before adding to the marinade.
- Be sure to use unseasoned rice vinegar. Seasoned rice vinegar contains added sugar and salt, which will disrupt the balance of the recipe if used without adjusting the other ingredients.
- Slicing the scallions on a sharp bias exposes more surface area, allowing their oniony flavor to infuse more deeply into the vinegar base.
- A mandoline slicer is the perfect tool for this recipe. It ensures uniformly thin slices that absorb the marinade evenly, providing a consistent texture in every bite.
Storage
Refrigerator: 3 days — Cucumbers will soften and release water over time, diluting the marinade. Best consumed within 24 hours.
Troubleshooting
Cucumbers become completely limp and mushy
Cause: Salad was left to marinate for too many hours before serving
Fix: Cannot be fixed. Drain excess liquid and serve as is, or use as a condiment inside sandwiches
Prevention: Prepare the components ahead of time but do not mix them together until 15 to 30 minutes before serving
Marinade tastes overly sharp or acidic
Cause: Vinegar was too strong or sugar did not dissolve fully
Fix: Stir in an additional pinch of sugar or a splash of cold water to dilute the acidity
Prevention: Whisk marinade thoroughly before adding vegetables; measure ingredients precisely
Cultural Context
Lightly pickled or marinated cucumber salads are a foundational element in many Asian dining cultures, closely related to Japanese sunomono and Chinese smashed cucumber salads. The sharp acidity of the rice vinegar combined with a touch of sweetness acts as a palate cleanser. It is designed to stimulate the appetite and provide a cooling, crunchy counterpoint to rich, spicy, or heavy main courses.
