Appetizer: Japan – きゅうりのなます ▶ Kyuuri No Namasu (Crisp Cucumber-Pineapple Vinegar-Marinated Salad with Macadamia Seasoning)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

2 English cucumbers (about 21 oz / 600 g), thinly sliced into half-moons
1 tsp kosher salt (for draining cucumbers)
1 cup fresh pineapple, 1 / 4-inch dice
2 scallions, thinly sliced
1 small Fresno chili, thinly sliced (optional)
1 / 4 cup rice vinegar (60 ml)
1 tbsp fresh lime juice (15 ml)
1 tbsp soy sauce (15 ml)
1 tbsp granulated sugar (or to taste)
1 tsp finely grated fresh ginger
1 / 2 tsp toasted sesame oil
1 / 3 cup toasted macadamia nuts, coarsely chopped (35 g)
1 tbsp toasted white sesame seeds (9 g)
1 / 2 sheet nori, cut into thin ribbons (optional)

Instructions

Place cucumber slices in a bowl, sprinkle with the kosher salt, and toss. Let stand 10 minutes to draw out moisture.
Rinse cucumbers briefly under cold water, then gently squeeze and pat dry to remove excess liquid. Transfer to a clean bowl.
In a small bowl, whisk together rice vinegar, lime juice, soy sauce, sugar, ginger, and toasted sesame oil until the sugar dissolves.
Add the pineapple, scallions, and Fresno chili (if using) to the cucumbers. Pour the dressing over and toss to coat evenly.
Chill for 15–20 minutes to let flavors meld.
Just before serving, sprinkle with macadamia nuts, sesame seeds, and nori ribbons (if using). Toss lightly and adjust seasoning to taste. Serve cold alongside the grilled tilapia.