1-Creating this Japanese cucumber salad is straightforward and fun, starting with prepping the cucumbers for maximum crunch. Begin by washing and thinly slicing 3 Japanese or Persian cucumbers, using a mandolin slicer for even, uniform pieces that absorb flavors well. Once sliced, place them in a medium bowl, sprinkle with 2 teaspoons of salt, and toss to coat evenly; let it sit for 10 minutes to release excess moisture.

2-After that, rinse the cucumbers thoroughly under cold water to remove the salt, then drain and squeeze out any extra water to keep the salad crisp. Next, mix the dressing by combining 2.25 tablespoons rice vinegar, 0.75 tablespoon sugar, 0.2 teaspoon salt, 0.2 teaspoon soy sauce, and 0.75 teaspoon sesame seeds in a small bowl until the sugar fully dissolves. For more on healthy ingredients, check out health benefits of cucumber that make this dish a smart choice.

3-Toss the drained cucumbers with the dressing, ensuring every slice is coated, then let the salad marinate in the refrigerator for at least one hour to let the flavors meld. Just before serving, sprinkle on the 0.75 teaspoon sesame seeds for a final touch. This whole process takes about 15 minutes, including prep and salting, making it ideal for quick meals.