Sunomono (Japanese Cucumber Salad)
A recipe for Sunomono (Japanese Cucumber Salad)! Thinly sliced cucumbers and wakame are tossed in a vinegar dressing for a light and refreshing salad.
Servings 4 -6 Servings
Ingredients
- 3 Japanese cucumbers or 5-6 Persian cucumbers
- 1 teaspoon salt plus a pinch for the dressing
- 1 tablespoon (3 grams) dried wakame seaweed
- 1/4 cup (60 milliliters) unseasoned rice vinegar
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon (5 milliliters) soy sauce
- toasted sesame seeds optional
Instructions
- Thinly slice the cucumbers and place in a large bowl.
- Sprinkle with the 1 teaspoon salt and massage evenly into the cucumbers. Set aside at room temperature for 5-10 minutes.
- Place the wakame in a small bowl and cover with water. Set aside for 10 minutes to rehydrate.
- In a medium bowl, whisk together the rice vinegar, sugar, soy sauce, and a pinch of salt until the sugar and salt are dissolved. Set aside.
- Squeeze out as much moisture as possible from the cucumbers and place in the bowl with the rice vinegar mixture.
- Squeeze out the moisture from the rehydrated wakame and place in the bowl with the cucumbers.
- Toss together until the cucumbers and wakame are evenly distributed and coated with the dressing.
- Serve immediately with a sprinkling of toasted sesame seeds or refrigerate in an airtight container for up to a day.