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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.

Active Time
15 mins
Total Time
15 mins
Yield
Serves 4

How to Make It

1. Step
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.
2. Step
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

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)

Tags

Dairy-FreeDiabetes AppropriateGluten-FreeHealthy PregnancyHeart HealthyLow Added SugarsLow CarbohydrateLow SodiumLow-CalorieVeganVegetarian

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