Japanese Cucumber Salad (Sunomono)
Japanese Cucumber Salad, also known as Sunomono, is a refreshing and light dish that is commonly served as a side dish in traditional Japanese cuisine. This salad is made with thinly sliced cucumbers that are marinated in a sweet and tangy vinegar-based dressing, often flavored with soy sauce, sesame oil, and a hint of ginger. The result is a crisp and flavorful salad that is perfect for cooling down on a hot summer day or as a palate cleanser between courses.
Prep Time:
15 mins
Additional Time:
45 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings
Ingredients
Directions
Step 1
Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
Step 2
Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
Step 3
Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
Nutrition Facts (per serving)
93
Calories
2g
Fat
18g
Carbs
2g
Protein
Complement
The simplicity of the ingredients and the delicate balance of flavors make Sunomono a popular choice for both home cooks and professional chefs. It is often served alongside sushi or sashimi, as the acidity of the salad helps to cleanse the palate and enhance the flavors of the main dish. Additionally, the vibrant green color and attractive presentation of the thinly sliced cucumbers make Sunomono an eye-catching addition to any meal. Whether enjoyed as a light and healthy snack or as part of a larger Japanese meal, Japanese Cucumber Salad is a versatile and delicious dish that is sure to be a hit with anyone who tries it.
