Japanese Cucumber Salad Sunomono
Refresh your palate with the vibrant and tangy flavors of Japanese Cucumber Salad Sunomono, a quick and delectable side dish that's perfect for any meal. This classic Japanese recipe combines thinly sliced Japanese or Persian cucumbers with a delicate dressing of rice vinegar, soy sauce, and a touch of sugar for the perfect balance of sweet and savory. Gently salted cucumbers enhance the texture and absorb the light, zesty flavors, while toasted sesame seeds add a nutty crunch. Optional additions like rehydrated wakame seaweed and thinly sliced ginger lend extra depth and authentic flair. Ready in just 15 minutes with no cooking required, this chilled cucumber salad is an ideal accompaniment to sushi, grilled fish, or rice dishes. Refreshingly light and exquisitely simple, Sunomono is a must-try for fans of Japanese cuisine!
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Recipe Information
Ingredients
- 2 pieces Japanese cucumbers (or Persian cucumbers)
- 1 teaspoon Salt
- 3 tablespoons Rice vinegar
- 1 teaspoon Soy sauce
- 2 teaspoons Sugar
- 1 teaspoon Toasted sesame seeds
- 1 tablespoon (rehydrated) Optional: Wakame seaweed (dried)
- 1 teaspoon Optional: Thinly sliced ginger
Instructions
Wash the Japanese cucumbers thoroughly. If Japanese cucumbers are not available, Persian cucumbers can be used as an alternative.
Slice the cucumbers very thinly using a sharp knife or a mandoline slicer for uniform slices.
Place the cucumber slices in a bowl, sprinkle with salt, and gently massage the salt into the cucumbers. Let them sit for 5-10 minutes to draw out excess water.
Optional step: If using dried wakame seaweed, rehydrate it by soaking it in cold water for 5 minutes. Drain and gently squeeze out any excess water.
Prepare the dressing: In a small bowl, combine rice vinegar, soy sauce, and sugar. Stir until the sugar is completely dissolved. Adjust the seasoning to taste if necessary.
After the cucumbers have sat with the salt, squeeze them gently to remove excess water and pat dry with a paper towel.
In a mixing bowl, combine the cucumbers (and wakame seaweed, if using) with the dressing. Toss gently to coat evenly.
Transfer the salad to a serving dish and sprinkle with toasted sesame seeds. Optionally, garnish with thinly sliced ginger for added flavor.
Serve immediately as a refreshing side dish or refrigerate for 10-15 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 13.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
