Quick & Easy
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.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 2 medium cucumbers, or 1 large english cucumber
- ¼ cup rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 tablespoons sesame seeds, toasted (see tip)
Directions
- 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 towels and squeeze gently to remove any excess moisture.
- Combine ¼ cup rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt in a medium bowl, stirring to dissolve. Add the cucumbers and 2 tablespoons sesame seeds; toss well to combine. Serve immediately.
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