Description
Enjoy the refreshing flavors of this Sunomono Salad, a traditional Japanese cucumber salad that is light, tangy, and perfect for a quick side dish.
Ingredients
Scale
Cucumbers:
- 3 crunchy Japanese or Persian cucumbers
- 2 tsp salt
Dressing:
- 2.25 tbsp (31.5 g) rice vinegar
- .75 tbsp (10 g) sugar
- .2 tsp (.65 g) salt
- .2 tsp (1.05 g) soy sauce
- 0.75 tsp (2.2 g) sesame seeds
Instructions
- Slice Cucumbers: Thinly slice the cucumbers and transfer to a bowl.
- Rinse Cucumbers: Rinse thoroughly to remove salt, then drain and squeeze out excess moisture.
- Mix Dressing: Combine rice vinegar, sugar, salt, and soy sauce until dissolved.
- Marinate: Add dressing to cucumbers and marinate for at least 1 hour.
- Serve: Sprinkle with sesame seeds before serving.
Sprinkle with salt, toss, and let sit for 10 minutes.
Notes
- Adjustments made for accuracy and reduced waste.
- Prep: 5 minutes
- Salting: 10 minutes
- Total: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 82 kcal
- Sugar: 5g
- Sodium: 2336mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
