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.
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.
Ingredients
- 2 medium cucumbers or 1 large English cucumber
- ¼ cup rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 tablespoons sesame seeds toasted
Instructions
- 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.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Notes
- To toast sesame seeds, heat a small dry skillet over low heat. Add the sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
- If you can find a Japanese cucumber for this recipe, use it. Its thin skin and nearly seedless interior make for a sweet flavor and easy prep.
- If you want to skip peeling the cucumber altogether, go for it. English cucumbers and Japanese cucumbers have thin skin that won’t affect the texture of the salad. Slicing cucumbers have a tougher skin, but you can skip the peeling to save time if you prefer.
