Japanese Cucumber Sunomono recipe

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Ingredients

2 large cucumbers
1 teaspoon salt
4 teaspoons white sugar
1 ½ teaspoons minced fresh ginger root
5 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame seeds, or to taste

Nutrition Info

48.5 calories
carbohydrate: 10 g
cholesterol: : -
fat: 0.9 g
fiber: 0.9 g
protein: 1.4 g
saturatedFat: 0.2 g
servingSize: -
sodium: 809.9 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.

  2. Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.

  3. Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.

  4. Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.

  5. Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Recipe Yield

4 servings

Recipe Note

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

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