Sunomono (Cucumber Salad)

Name: Sunomono (Cucumber Salad)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 English cucumbers (or 4 Japanese cucumbers), thinly sliced; 1 tsp salt (for salting cucumbers); 1/4 cup rice vinegar; 2 tbsp sugar; 2 tsp soy sauce (use tamari for gluten-free); 2 tsp toasted sesame seeds; 2 tsp dried wakame seaweed (optional), rehydrated

A light and refreshing Japanese cucumber salad with a tangy rice vinegar dressing. This simple yet elegant dish is the perfect palate cleanser or side for any Japanese meal.

15 minEasyServes 465 cal/serving

JapaneseSaladNo-CookVegetarianVeganLow CarbGluten-FreeDairy-FreeNut-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

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Ingredients

2 English cucumbers (or 4 Japanese cucumbers), thinly sliced
1 tsp salt (for salting cucumbers)
1/4 cup rice vinegar
2 tbsp sugar
2 tsp soy sauce (use tamari for gluten-free)
2 tsp toasted sesame seeds
2 tsp dried wakame seaweed (optional), rehydrated

Instructions

1

Slice 2 English cucumbers (or 4 Japanese cucumbers) very thinly, using a mandoline if available.
2

Place sliced thinly sliced English cucumbers (or 4 Japanese cucumbers) in a colander and sprinkle with 1 tsp salt (for salting cucumbers). Gently toss and let sit for 5-10 minutes to draw out excess moisture.
3

If using 2 tsp dried wakame seaweed (optional), place in a small bowl with cold water and let soak for 5 minutes until rehydrated. Drain well and set aside.
4

Rinse the salted English cucumbers (or 4 Japanese cucumbers) under cold water and gently squeeze out excess moisture. Pat dry with paper towels if needed.
5

In a small bowl, whisk together 1/4 cup rice vinegar, 2 tbsp sugar, and 2 tsp soy sauce (use tamari for gluten-free) until sugar dissolves.
6

Place English cucumbers (or 4 Japanese cucumbers) in a serving bowl and pour the dressing over them. Add rehydrated dried wakame seaweed (optional) if using.
7

Gently toss to combine and let marinate for at least 10 minutes in the refrigerator.
8

Sprinkle with 2 tsp toasted sesame seeds just before serving.
9

Serve chilled as a refreshing side dish.

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Questions

What is Sunomono (Cucumber Salad)?

A light and refreshing Japanese cucumber salad with a tangy rice vinegar dressing. This simple yet elegant dish is the perfect palate cleanser or side for any Japanese meal. This reference files it under Japanese salad: made without cooking, rated easy and about 15 minutes start to finish.

Why salt and drain the vegetables in Sunomono (Cucumber Salad)?

Step 2 reads: "Place sliced thinly sliced English cucumbers (or 4 Japanese cucumbers) in a colander and sprinkle with 1 tsp salt (for salting cucumbers)." Salt pulls water out. Doing it at step 2 means that water ends up in the colander rather than in the finished dish.

What can I use instead of rice vinegar in Sunomono (Cucumber Salad)?

The entry for Sunomono (Cucumber Salad) calls for 1/4 cup rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Is Sunomono (Cucumber Salad) gluten-free?

Yes. As written, nothing in the ingredient list for Sunomono (Cucumber Salad) is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the soy sauce.

How many carbs are in Sunomono (Cucumber Salad)?

One serving (the recipe makes 4) has 12 g of carbohydrate in about 65 calories, with 2 g protein and 1 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

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