Description
Sunomono is a traditional Japanese cucumber salad that is light, refreshing, and perfect as a side dish.
Ingredients
Scale
- 2 medium cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (optional)
Instructions
- Wash and thinly slice the cucumbers.
- Sprinkle salt over the cucumber slices and let them sit for about 10 minutes to draw out excess water.
- In a separate bowl, mix rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves.
- Rinse the cucumbers under cold water and drain well.
- Toss the cucumbers with the dressing and sprinkle with sesame seeds if desired.
- Chill in the refrigerator for at least 15 minutes before serving.
Notes
- For added flavor, you can include sliced carrots or wakame (seaweed).
- Adjust the sweetness by adding more or less sugar according to your taste.
- This salad can be made a few hours in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Sunomono, Japanese Cucumber Salad, Cucumber Salad, Japanese Cuisine, Vegan Salad