Sunomono (Japanese Cucumber Salad)

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Sunomono (Japanese Cucumber Salad)
This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.
active:
15 mins
total:
15 mins
Servings:
4
Sunomono (Japanese Cucumber Salad)

Ingredients

Directions

  • 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 towel and squeeze gently to remove any excess moisture.

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  • Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Tips

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Nutrition Facts

Serving Size:
about 1 cup
Per Serving:
46 calories; protein 1.3g; carbohydrates 4.2g; dietary fiber 0.7g; sugars 2.4g; fat 2.3g; vitamin a iu 72.4IU; vitamin c 3.2mg; folate 14.1mcg; calcium 14.2mg; iron 6.7mg; magnesium 12.1mg; potassium 136.7mg; sodium 147.4mg; added sugar 1g.
Exchanges:

1 vegetable, 1/2 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 08/11/2022
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