Side

Sunomono (Japanese Cucumber Salad)

Crisp cucumber slices soak up a gently sweet rice vinegar dressing, delivering bright tang and a cool crunch that finishes with the nutty warmth of toasted sesame seeds.

Recipe and photo by EatingWell, shared here with credit. View the Original

Sunomono (Japanese Cucumber Salad)
Total
10 min
Prep
10 min
Serves
4

Nutrition per Serving

Calories
46
Protein
1g
Carbs
4g
Fat
2g
Fiber
1g
Sugar
2g
Sodium
147mg

Ingredients

  • 2 medium cucumbers, or 1 large English cucumber
  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 tbsp sesame seeds, toasted (see Tip)

Instructions

  1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towels and squeeze gently to remove any excess moisture.
  2. Combine ¼ cup rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt in a medium bowl, stirring to dissolve. Add the cucumbers and 2 tablespoons sesame seeds; toss well to combine. Serve immediately. Additional reporting by Sara Haas, RDN, LDN