Other · salad
Rice Vinegar Cucumber Salad
Rice Vinegar Cucumber Salad reads sourness 5.9, sweetness 5.7 and salinity 3.9 on Palate's 0–10 flavor X-ray — a Other salad, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.1 / 10
- Sweet & Fruity — 5.9 / 10
- Sour & Bright — 5.9 / 10
- Bitter & Earthy — 0.7 / 10
- Rich & Fat — 3.5 / 10
- Aromatic & Spice — 3.8 / 10
The measured notes (of 18)
Sourness 5.9 · Sweetness 5.7 · Salinity 3.9 · Herbaceous 3.5 · Richness 3.5 · Funk & Ferment 2.1 · Warm Spice 1.7 · Floral 1.3 · Heat 1.0 · Bitterness 0.7
What's in it (7)
- 1 teaspoon sugar
- 1/4 cup rice vinegar
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- fresh ground pepper
- 1 teaspoon dried dill weed (to taste)
- 4 cucumbers (about 1 pound)
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 25.2 kcal, 0.6 g protein, 1.6 g fat, 2.4 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix sugar, vinegar, oil, salt and pepper and dill in a serving bowl.
- Peel cucumbers, if desired, then thinly slice and add to bowl, stirring to mix and coat.
- Let marinade.
Dishes with a similar flavor shape
- Danish Æbleskiver — Scandinavian
- Grilled Turkey Tenderloin with Apple Cider Glaze — American
- Deviled Eggs — Southern
- Bergensk Fiskesuppe (Bergen Fish Soup) — Norwegian
- Chess Pie — Southern
Keep reading: what sourness, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.