Japanese Cucumber Salad (Sunomono)
Ingredients
-
4
cups
cucumbers, thinly sliced
-
2
teaspoons
salt
-
¼
cup
rice vinegar
-
1
tablespoon
granulated sugar
-
2
teaspoons
soy sauce
-
1½
teaspoons
sesame seeds
Instructions
- 1. Slice the cucumbers thinly and toss them with salt; let them stand for 10 minutes.
- 2. In a small bowl, whisk together rice vinegar, sugar, and soy sauce.
- 3. Drain the cucumbers in a colander, squeezing out any excess liquid.
- 4. Return the cucumbers to the bowl and add the vinegar mixture; toss to combine.
- 5. Let the salad sit at room temperature for 10 minutes before serving, or refrigerate for later use.
- 6. Sprinkle with sesame seeds before serving.
Nutrition Facts (estimated)
Servings
4
Calories
37
Total fat
1g
Total carbohydrates
6g
Total protein
1g
Sodium
1333mg
Cholesterol
0mg
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