sunomono (japanese cucumber salad)

Name: Sunomono (Japanese Cucumber Salad)
Prep time: 10 min
Yield: 8
Cuisine: Japanese
Ingredients: 3 - cucumbers; 1/4 teaspoon(s) salt; 3 tablespoon(s) rice vinegar; 2 1/2 tablespoon(s) sugar; 1 tablespoon(s) soy sauce; 1 teaspoon(s) sesame seeds

(1 RATING)

67 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Apr 6, 2015

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!

Rate

prep time 10 Min

cook time

method Refrigerate/Freeze

yield 8 serving(s)

Ingredients

3 - cucumbers
1/4 teaspoon salt
3 tablespoons rice vinegar
2 1/2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon sesame seeds

How To Make sunomono (japanese cucumber salad)

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.

Step 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.
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