Appetizer: Japan – ポン酢胡瓜リボン ▶ Ponzu Kyuri Ribon (Ponzu Cucumber Ribbons)

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 15 min

Total 30 min

Ingredients

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

1 large English cucumber
6 red radishes, thinly sliced
2 scallions, thinly sliced
1 tbsp (15 ml) fresh ginger, finely grated
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) ponzu sauce
1 tsp (5 ml) sugar or honey
1 tsp (5 ml) toasted sesame oil
1 tbsp (15 ml) toasted sesame seeds
Pinch of red pepper flakes (optional)
Kosher salt to taste

Show original ingredient measurements

1 large English cucumber
6 red radishes, thinly sliced
2 scallions, thinly sliced
1 tbsp (15 ml) fresh ginger, finely grated
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) ponzu sauce
1 tsp sugar or honey
1 tsp toasted sesame oil
1 tbsp (15 ml) toasted sesame seeds
Pinch of red pepper flakes (optional)
Kosher salt to taste

Instructions

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

Using a vegetable peeler, shave the cucumber lengthwise into thin ribbons. Place ribbons in a colander, sprinkle with 1/2 teaspoon (2.5 ml) kosher salt, toss, and let drain 10 minutes. Pat dry with paper towels.
In a small bowl, whisk together rice vinegar, ponzu, sugar or honey, grated ginger, sesame oil, and red pepper flakes (if using) until the sugar dissolves.
In a mixing bowl, combine cucumber ribbons, radishes, and scallions. Pour the dressing over and toss gently to coat.
Chill for 10–15 minutes to lightly pickle and meld flavors.
Transfer to small bowls or appetizer spoons and finish with toasted sesame seeds. Serve cold.

Using a vegetable peeler, shave the cucumber lengthwise into thin ribbons. Place ribbons in a colander, sprinkle with 1/2 teaspoon kosher salt, toss, and let drain 10 minutes. Pat dry with paper towels.
In a small bowl, whisk together rice vinegar, ponzu, sugar or honey, grated ginger, sesame oil, and red pepper flakes (if using) until the sugar dissolves.
In a mixing bowl, combine cucumber ribbons, radishes, and scallions. Pour the dressing over and toss gently to coat.
Chill for 10–15 minutes to lightly pickle and meld flavors.
Transfer to small bowls or appetizer spoons and finish with toasted sesame seeds. Serve cold.