Sunomono Salad Recipe (Japanese Cucumber Salad)

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 42 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 334 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 1 g