Japanese Cucumber Salad (Sunomono)
A delightfully tart and sweet salad that’s great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you’re feeling the munchies!
INGRIDIENT
DIRECTION
Step: 1
Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
Step: 2
Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
Step: 3
Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
NUTRITION FACT
Per Serving: 93 calories; protein 1.6g; carbohydrates 18g; fat 2.4g; sodium 584.7mg.
