Japanese Cucumber Salad
Simple refreshing Japanese cucumber salad - Sunomono recipe, made with thinly sliced cucumbers and tangy sweet dressing sauce. Perfect as a quick, healthy side dish or appetizer. Ready in 10 minutes!
Servings: 4
Calories: 41kcal
Ingredients
- 2 Cucumber Medium-size Japanese cucumber or a choice of cucumber
- ½ tsp Salt
- 1 tbsp Toasted sesame seeds
Dressing Sauce
- 2 tbsp Soy sauce All-purpose soy sauce
- 2 tbsp Rice vinegar
- 2 tsp Sugar Or honey
- 1 tsp Sesame oil
Instructions
- Wash and pat dry the cucumber with a paper towel. Slice the cucumber thinly. Sprinkle salt, toss well, and set it aside.
- Combine the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Mix until the sauce dissolves.
- Squeeze the water out from the cucumber slice. Pour the dressing sauce. Add some toasted sesame seeds. Toss everything well and enjoy!
- You can adjust the sweetness and saltiness of the dressing sauce before adding it to the cucumber.
Notes
- Choice of cucumber: Use Japanese Kyuri cucumber, Persian cucumbers, English cucumbers, or any thin-skinned crisp cucumber. Avoid the ones with thick skins and large seeds.
- Slice thinly: Use a mandolin or a sharp knife for even slices and thinly slice the cucumber as much as possible for the best texture.
- Customise dressing sauce: Adjust the sweetness and sourness by balancing the sugar and rice vinegar levels.
Nutrition
Calories: 41kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 797mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
