Description
This Sunomono Salad Recipe, a delightful Japanese Cucumber Salad, offers a refreshing and tangy dish perfect for any meal. The crisp cucumbers paired with a savory-sweet dressing make for a light and flavorful side dish.
Ingredients
Scale
Cucumbers:
- 3 crunchy Japanese or Persian cucumbers
- 2 tsp salt to draw out moisture
Dressing:
- 2.25 tbsp (31.5 g) rice vinegar
- .75 tbsp (10 g) sugar
- .2 tsp (.65 g) salt
- .2 tsp (1.05 g) soy sauce
- 0.75 tsp (2.2 g) sesame seeds
Instructions
- Slice the cucumbers: Thinly slice the cucumbers and transfer to a bowl.
- Mix dressing: Combine rice vinegar, sugar, salt, and soy sauce. Marinate cucumbers for at least 1 hour.
Sprinkle with salt, toss, and let sit for 10 minutes. Rinse and drain the cucumbers, then squeeze out excess moisture.
Refrigerate until serving and sprinkle with sesame seeds before serving.
Notes
- Adjusted cucumber quantity for accuracy.
- Increased initial salt amount for better coverage.
- Reduced seasoning ingredients by 25% to minimize waste.
- Prep: 5 minutes | Salting: 10 minutes | Total: 15 minutes
- SERVINGS: 2
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 5g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
