Japanese Cucumber Salad (Sunomono) recipe
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Ingredients
- 5 cucumbers 2 teaspoons salt ½ cup lemon juice ½ cup white sugar 1 tablespoon white wine vinegar ¼ cup toasted sesame seeds, or to taste
Nutrition Info
- 93.1 caloriescarbohydrate: 18 gcholesterol: : -fat: 2.4 gfiber: 1.5 gprotein: 1.6 gsaturatedFat: 0.4 gservingSize: -sodium: 584.7 mgsugar: 12.9 gtransFat: : -unsaturatedFat: : -
Directions Japanese Cucumber Salad (Sunomono)
Directions
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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.
Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
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.