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.
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
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1
Slice 2 English cucumbers (or 4 Japanese cucumbers) very thinly, using a mandoline if available.
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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.
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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.
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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.
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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.
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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.
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7
Gently toss to combine and let marinate for at least 10 minutes in the refrigerator.
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8
Sprinkle with 2 tsp toasted sesame seeds just before serving.
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9
Serve chilled as a refreshing side dish.