Sunomono (Japanese Cucumber Salad)

Amy Herald

By
@Meave

This is a cool and tangy salad that can compliment any Asian themed meal. Especially with things like Tempura or other dishes that don't already include a substantial amount of vegetables. Also very quick and simple to make!


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Comments:

Serves:

8

Prep:

10 Min

Method:

Refrigerate/Freeze

Ingredients

3
cucumbers
1/4 tsp
salt
3 Tbsp
rice vinegar
2 1/2 Tbsp
sugar
1 Tbsp
soy sauce
1 tsp
sesame seeds

Directions Step-By-Step

1
Wash cucumbers and peel if desired. (I peel stripes on mine.) Slice cucumbers paper thin using a mandolin. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
2
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add vinegar mixture and sesame seeds to prepared cucumbers and toss gently.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Japanese
Other Tags: Quick & Easy, Healthy