10 Minute Sunomono (japanese Cucumber Salad)
  1. Prep the cucumbers: Use a mandoline to thinly slice the cucumbers. Toss the sliced cucumbers with sea salt and let stand until the moisture is drawn out, about 3 to 6 minutes, depending on thickness. Squeeze out the excess moisture. Taste and rinse if it's too salty. Otherwise, leave it as is.

  2. Dressing: Combine the rice wine vinegar, sugar, soy sauce, and sesame seeds in a bowl. Whisk to dissolve the sugar.

  3. Serve: Toss the cucumbers with the dressing and serve immediately or chilled. Enjoy!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇯🇵Japanese

Occasions🍖Bbq📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

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