Sunomono Salad: Japanese Cucumber Salad
Sunomono salad features thin cucumber slices covered in rice vinegar, sugar, ginger and soy sauce and seasoned with crunchy sesame seeds.
Ingredients
- 2 cucumbers large
- 1 tsp salt
- ¼ cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- ½ tsp grated ginger
- 1 tbsp toasted sesame seeds
Instructions
- First cut the cucumber into very thin slices. You can use a mandolin. It would make your work easy. Otherwise you can also make thin slices using a sharp knife. You can leave the skin on for added color and texture.
- In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and grated ginger. The sauce for Sunomono salad is ready.
- In a larger bowl add sliced cucumbers and cover it with salt. Leave these cucumbers at rest for at least 15 minutes.
- After 15 minutes squeeze the water from the cucumbers.
- Pour the dressing over the cucumbers and toss well to coat. Leave these cucumbers at rest for at least 15 minutes.
- Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld. Before serving, sprinkle the salad with toasted sesame seeds.