Sunomono Salad Recipe (Japanese Cucumber Salad)
User Reviews
5
Sunomono Salad Recipe (Japanese Cucumber Salad)
Description
This Sunomono Salad recipe uses Japanese or Persian cucumbers sliced paper thin to maintain a crisp texture after salting and draining. Salt is applied generously to extract excess water, which is then rinsed away to avoid excessive saltiness. The cucumbers are squeezed to remove as much moisture as possible, preserving crunchiness. The dressing blends rice vinegar, sugar, salt, and soy sauce, balancing sweetness, acidity, and umami. Marinating the cucumbers for at least an hour allows these flavors to meld and gently pickle the cucumber slices.
The salad’s refreshing character comes through with the careful moisture removal and soft marination. Just before serving, a sprinkle of sesame seeds adds nuttiness and a slight crunch. This light salad works well as a palate cleanser or side dish in Japanese or Asian-inspired meals.
The method specifies keeping the salad refrigerated during marination, which also helps the flavors develop more uniformly and keeps the cucumbers crisp.
Ingredients
- 3 Japanese cucumber or Persian cucumber, crunchy
- 2 tsp salt to draw out moisture
Dressing
- 2.25 .25 tbsp rice vinegar
- .75 .75 tbsp sugar
- .2 .2 tsp salt
- .2 .2 tsp soy sauce
- 0.75 .75 tsp sesame seeds
Instructions
- Slice the 3 crunchy Japanese or Persian cucumbers very thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl.
- Sprinkle with 2 tsp salt and toss with your hands to ensure even salt coverage to draw out moisture. Let it sit for 10 minutes.
- Rinse the cucumbers thoroughly to remove the salt, then drain.
- 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 dressing ingredients: 2.25 tbsp rice vinegar, .75 tbsp sugar, .2 tsp salt, .2 tsp soy sauce until dissolved.
- Then add to cucumbers to marinate for at least 1 hour. It keeps well overnight too. Keep refrigerated until serving.
- Sprinkle with 0.75 tsp sesame seeds just before serving.
Notes
- Use a mandolin slicer for very thin, even cucumber slices to achieve the best texture.
- Salt the cucumbers thoroughly and then rinse well to ensure the salad is not overly salty.
- Press or squeeze the cucumbers firmly to remove excess moisture and maintain crunch.
- Marinate the salad refrigerated for at least 1 hour; it can be kept overnight to enhance flavor.
- Adjust the seasoning if necessary before serving, using the reduced dressing proportions as a guide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 42kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 334mg | 14% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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