Description
Sunomono Cucumber Salad is a light, tangy, and refreshing Japanese side dish. It’s easy to make and perfect as a palate cleanser or a revitalizing snack.
Ingredients
Scale
- 1 cucumber (≈300g): sliced into ribbons
- ½ tsp (2.5g) sea salt: for drawing out moisture
- 1 tbsp (15ml) rice vinegar: for tangy flavor
- ½ tsp (2.5ml) low-sodium soy sauce: for umami
- ½ tsp (2g) granulated sugar: to balance acidity
- ½ tsp (2ml) toasted sesame oil: for nutty aroma
- 1 tsp (5g) toasted sesame seeds: for crunch
- 1 tsp (5g) dried wakame seaweed: rehydrated
- Optional: carrot/radish strips: for color
Instructions
- Prepare Cucumber: Slice cucumber into thin ribbons.
- Salt Cucumber: Toss with salt and let sit for 10 minutes.
- Rinse & Dry: Rinse and thoroughly dry the cucumber.
- Make Dressing: Whisk together vinegar, soy sauce, sugar, and sesame oil.
- Rehydrate Wakame: Soak wakame in warm water for 5 minutes, then drain.
- Combine & Dress: Toss cucumber, wakame, and dressing gently.
- Chill & Marinate: Refrigerate for at least 15 minutes.
- Garnish & Serve: Plate, drizzle with dressing, and garnish with sesame seeds.
Notes
Salting the cucumber is crucial for achieving a crisp texture. Adjust sugar to your preference. For best results, serve shortly after dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Cold
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: cucumber,sunomono,japanese,salad,vinegar,refreshing,side dish,wakame,sesame