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 calories
carbohydrate: 18 g
cholesterol: : -
fat: 2.4 g
fiber: 1.5 g
protein: 1.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 584.7 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Transfer cucumbers to a strainer and squeeze as much liquid out as possible.

  3. 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.

Recipe Yield

8 servings

Recipe Note

A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!

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