Sunomono Salad Recipe (Japanese Cucumber Salad)

• 分量: 2 servings
• 調理時間: 5 minutes
• 総時間: 15 minutes

材料

3 crunchy Japanese or Persian cucumbers

2 tsp salt (to draw out moisture)

2 ¼ tbsp rice vinegar

¾ tbsp sugar

⅕ tsp salt

⅕ tsp soy sauce

¾ tsp sesame seeds

手順

Slice the 3 crunchy Japanese or Persian cucumbers very thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl.

Sprinkle with 2 tsp salt and toss with your hands to ensure even salt coverage to draw out moisture. Let it sit for 10 minutes.

Rinse the cucumbers thoroughly to remove the salt, then drain.

Squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don't be afraid to squeeze hard, the cucumbers can take it!

Mix dressing ingredients: 2.25 tbsp rice vinegar, .75 tbsp sugar, .2 tsp salt, .2 tsp soy sauce until dissolved.

Then add to cucumbers to marinate for at least 1 hour. It keeps well overnight too. Keep refrigerated until serving.

Sprinkle with 0.75 tsp sesame seeds just before serving.

栄養

• カロリー: 42 kcal
• 脂肪総量: 1 g
• 飽和脂肪: 1 g
• ナトリウム: 334 mg
• 炭水化物総量: 8 g
• 食物繊維: 1 g
• 糖質総量: 7 g
• タンパク質: 1 g