This Japanese-inspired salad is cool, crisp and simply delicious.
Got cucumbers?Sunomono (Japanese Cucumber Salad)is a delicious way to savor them.
We love pairing thissimple saladwith grilled or roasted meat or tofu to cleanse the palate.
Crystal Hughes
This salad is also refreshing, thanks to the hydrating cucumbers.
For the recipe as well as tips and general advice for making this tasty dish, read on below.
How to Make Japanese Cucumber Salad
1.
Crystal Hughes
Peel and Slice the Cucumber
We start by peeling stripes into the cucumber.
Remove the Seeds
Cucumber seeds hold water and can taste bitter.
To remove the seeds, halve the cucumber lengthwise and scoop them out with a spoon or melon baller.
Crystal Hughes
Add More Flavor
Toasted sesame seeds provide the perfect subtle, nutty crunch to the salad.
While we use white sesame seeds here, black will work too.
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 vinegar, sugar and salt in a medium bowl, stirring to dissolve.
Add the cucumbers and sesame seeds; toss well to combine.
They have a mild, sweet flavor and very few seeds.
Theyre crisp and refreshing and are often used in sushi and rice bowls too.
In Japan, sunomono generally refers to a vinegared dish.
Its often a salad made with a variety of ingredients, but often cucumbers.
Add them to a smoothie or puree with a salad dressing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
