10 Minute Sunomono (Japanese Cucumber Salad)
Sunomono salad is a refreshing Japanese cucumber salad with crisp, thin slices of cucumber tossed in a tangy Japanese dressing of rice vinegar, soy sauce & sugar.
Servings: 4
Calories: 28kcal
Equipment
Ingredients
- 1 large Japanese cucumber see Note 1
- 1 teaspoon sea salt
Sunomono Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the cucumbers: Use a mandoline to thinly slice the cucumbers. Toss the sliced cucumbers with sea salt and let stand until the moisture is drawn out, about 3 to 6 minutes, depending on thickness. Squeeze out the excess moisture. Taste and rinse if it's too salty. Otherwise, leave it as is.1 large Japanese cucumber, 1 teaspoon sea salt
- Dressing: Combine the rice wine vinegar, sugar, soy sauce, and sesame seeds in a bowl. Whisk to dissolve the sugar.2 tablespoons rice wine vinegar, 1 tablespoon sugar, 1 teaspoon soy sauce, 1 teaspoon toasted sesame seeds
- Serve: Toss the cucumbers with the dressing and serve immediately or chilled. Enjoy!
Notes
- Japanese cucumber - For substitutions, use a medium-sized English cucumber or the equivalent amount of Persian cucumbers (about 3 to 4).
- Optional - Add wakame (seaweed), tako (octopus), crab, or shrimp.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 667mg | Potassium: 116mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.3mg