Sunomono (Japanese Cucumber Salad Recipe)
Sunomono is a traditional Japanese cucumber salad made with crisp cucumber slices tossed in a sweet-and-tart rice vinegar dressing. This simple side dish complements almost any meal, adding a refreshing flavor and crisp bite.
Ingredients
- 2 Persian cucumbers thinly sliced
- 1 teaspoon dried wakame seaweed
- 2 Tablespoons rice vinegar
- 1 Tablespoon maple syrup or glanurated sugar
- 1 teaspoon soy sauce
- ½ teaspoon sesame seeds (Optional)
- Sea salt
Instructions
- In a small bowl, add dried wakame and cover with water to rehydrate for 5 minutes. Drain well.
- In a medium bowl, add cucumber slices and sprinkle a pinch of salt. Gently massage to evenly coat cucumbers with salt. Let it sit for 5 min. Then use your hand or a kitchen towel to squeeze out the excess moisture.
- In a clean bowl, toss together cucumbers, drained wakame, rice vinegar, maple syrup, soy sauce, and sesame seeds.
Notes
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
Sunomono Variations:
- Vegetable sunomono: cherry tomatoes, eggplant, okura, daikon, and carrots are popular sunomono ingredients.
- Kani sunomono: imitation or real crab meat. Canned crab lump meat is very convenient.
- Shrimp (ebi) sunomono: Use peeled and cooked shrimp.
- Octopus (tako) sunomono: Use boiled and sliced octopus.
- Shirasu sunomono: Shirasu is immature fish and a popular ingredient in Japanese cuisine.
- Tuna sunomono: Canned tuna is an easy way to add protein and make this sunomono satiating.
- Heat: Add a little heat with a dash of red pepper flakes.
Nutrition
Serving: 1servingCalories: 45kcalCarbohydrates: 10gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 233mgPotassium: 116mgFiber: 0.4gSugar: 7gVitamin A: 77IUVitamin C: 2mgCalcium: 34mgIron: 0.4mg
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