Sunomono (Vegan Japanese Cucumber Salad Recipe)
User Reviews
5
Sunomono (Vegan Japanese Cucumber Salad Recipe)
Description
Sunomono (Vegan Japanese Cucumber Salad Recipe) revolves around thin cucumber rounds salted to draw out moisture, then combined with toasted white and black sesame seeds, minced garlic, rice vinegar, tamari, sugar, lemon or yuzu zest, and optional sesame oil and shichimi togarashi for a mild heat. When used, rehydrated wakame seaweed introduces an umami element and additional texture contrast.
The salad is assembled by thoroughly draining the salted cucumbers to maintain crispness before tossing them with the bright, slightly sweet dressing. The interplay of fresh cucumber crunch, nutty sesame, and tangy acidity creates a delicate balance of flavors. Optional garnishes like scallions or furikake provide visual appeal and an extra layer of seasoning.
Sunomono works well as a refreshing side dish or palate cleanser, especially alongside richer or heavier foods. Preparing the wakame properly and squeezing out excess water prevents the salad from becoming soggy, while using unseasoned rice vinegar ensures the dressing's acidity is well controlled. This salad can be served immediately or chilled briefly to meld flavors.
Ingredients
Cucumber Prep:
- 12 ounces cucumber 4 medium size, Persian
- 1 ½ teaspoons salt
Optional Sea Vegetables:
- 1 tablespoon dried wakame
- ½ cup water 120 ml, boiling
Dressing:
- ½ teaspoon white sesame seeds toasted
- ½ teaspoon black sesame seeds toasted
- ½ teaspoon garlic minced
- 4 teaspoons rice vinegar
- 2 teaspoons tamari
- 2 teaspoons sugar or agave nectar
- 1 teaspoon lemon zest or yuzu zest
- 1 teaspoon sesame oil optional
- ½ teaspoon shichimi togarashi optional
Optional Garnishes:
- 2 scallions thinly sliced
- 2 teaspoons furikake
Instructions
- Either by hand, with a vegetable peeler, or a mandoline, thinly slice the cucumbers into rounds and place them in a bowl. Sprinkle with the salt, tossing to coat evenly.
- Let the cucumbers sit for 10 minutes, then rinse thoroughly under cold water. Gently squeeze out excess water and set the cucumbers aside.
- In the meantime, if using wakame, place it in a heatproof bowl, cover with the boiling water, and soak for 5 minutes until rehydrated. Drain, squeeze out excess water, and set aside.
- In a small bowl, whisk together the white and black sesame seeds, minced garlic, rice vinegar, tamari, citrus zest, sugar, and sesame oil (if using). Add the shichimi togarashi if desired.
- Combine the prepared cucumbers and rehydrated wakame (if you are using it) in a mixing bowl. Pour the dressing over the salad and toss gently to coat.
- Transfer to a serving dish and, optionally, garnish with sliced scallions or furikake. Serve immediately or chill before serving.
Notes
- Massage salt gently into cucumber slices to help release excess water for a crisp texture.
- After rinsing salted cucumbers, drain them well to keep the salad from becoming watery.
- Use unseasoned rice vinegar for a balanced dressing acidity or adjust vinegar type to taste.
- Thoroughly squeeze rehydrated wakame to avoid diluting the dressing or soggy salad.
- Handle mandoline slicers carefully to avoid injury when thinly slicing cucumbers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1692mg | 71% |
| Potassium | 252mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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