Description
Sunomono Salad is a vibrant Japanese cucumber salad that brings a refreshing crunch to your table. Perfect for summer gatherings, this dish features thinly sliced cucumbers marinated in a tangy rice vinegar dressing with a hint of sweetness. Topped with toasted sesame seeds, Sunomono Salad is not only quick to prepare but also visually appealing, making it an ideal side or light meal. Enjoy the delightful balance of flavors that will transport you to sunny days filled with laughter and good company.
Ingredients
Scale
- 2 English cucumbers (about 300g)
- 3 tablespoons unseasoned rice vinegar
- 2 teaspoons granulated sugar
- 1 tablespoon toasted sesame seeds
- Pinch of sea salt
Instructions
- Thinly slice the cucumbers using a mandoline or sharp knife. Place in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture.
- In a bowl, whisk together rice vinegar and sugar until dissolved.
- Rinse the cucumbers under cold water to remove excess salt; pat dry with paper towels.
- Toss the cucumbers in the dressing and let marinate for at least 10 minutes.
- Serve topped with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 50
- Sugar: 3g
- Sodium: 160mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg