SUNOMONO SALAD RECIPE (JAPANESE CUCUMBER SALAD)
A super easy cucumber salad recipe to make! This side dish is light and crispy, with just the right amount of seasoning to keep you coming back for more.
Provided by Huy Vu
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Slice all the cucumbers very thin and transfer to a medium sized bowl.
- Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
- Then rinse the cucumbers thoroughly to remove the salt, drain, then 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 the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.
- Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 334 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SUNOMONO (JAPANESE CUCUMBER SALAD)
This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.
Provided by Jessie Price
Categories Healthy Cucumber Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 4.2 g, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, Sodium 147.4 mg, Sugar 2.4 g
JAPANESE CUCUMBER SALAD WITH VINEGAR
Categories Salad Appetizer No-Cook Quick & Easy Vinegar Cucumber Summer Gourmet Fat Free Dairy Free Peanut Free Tree Nut Free
Yield Serves 4 as a side dish
Number Of Ingredients 9
Steps:
- If using bonito flakes, in a bowl stir together flakes, vinegar, and soy sauce and let stand 1 hour.
- Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes. Rinse cucumbers well and pat dry. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and 1 tablespoon sugar; if not using bonito flakes, toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste. With scissors cut nori lengthwise into thin strips.
- Serve salad garnished with nori strips.
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