Description
Japanese Cucumber Salad, also known as Sunomono, is a refreshing and vibrant dish that brings a taste of Japan to your table. This light side salad features crisp cucumbers dressed in a tangy mix of rice vinegar and soy sauce, making it an ideal complement to any meal. Perfect for summer barbecues or as a chilled side with dinner, this salad is not only quick to prepare but also low in calories, allowing you to enjoy guilt-free. With its balance of sweet and tangy flavors, Japanese Cucumber Salad is sure to impress your family and guests alike.
Ingredients
Scale
- 2 medium-sized Japanese or English cucumbers
- 1/2 teaspoon salt
- 2 tablespoons rice apple vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil (optional)
- Optional garnishes: toasted sesame seeds, thinly sliced seaweed (wakame or nori)
Instructions
- Wash the cucumbers thoroughly. Peel if desired; keeping the skin adds texture.
- Slice cucumbers thinly using a knife or mandoline slicer.
- Place cucumber slices in a medium bowl, sprinkle with salt, and toss well. Let sit for 10-15 minutes to draw out moisture.
- Drain excess water from the cucumbers by gently squeezing them or patting them dry with paper towels.
- In the bowl, add rice vinegar, sugar, soy sauce, and sesame oil (if using). Toss until well combined.
- Garnish with toasted sesame seeds and seaweed if desired.
- Refrigerate for at least 15-20 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 71
- Sugar: 5g
- Sodium: 270mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg