Sunomono Salad
Light, refreshing Japanese cucumber salad with tangy vinegar dressing
Ingredients
Instructions
-
Prepare the cucumbersSlice the cucumbers very thinly using a mandoline or sharp knife. Place in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Gently squeeze the cucumbers to remove water and transfer to a mixing bowl.
-
Make the dressingIn a small bowl, combine rice vinegar, sugar, and soy sauce. Stir until sugar is completely dissolved. Add sesame oil and mix well.
-
Combine ingredientsPour the dressing over the prepared cucumbers. If using crab meat or shrimp, add it to the bowl. Toss gently to coat all ingredients with the dressing.
-
Chill the saladCover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to meld.
-
Serve and garnishJust before serving, drain any excess liquid. Divide the salad among individual serving dishes. Garnish with toasted sesame seeds, green onions, and nori strips if using.
Nutritional Information
95
Calories
per serving
6
Protein
g per serving
12
Carbohydrates
g per serving
3.5
Total Fat
g per serving
0.5
Saturated Fat
g per serving
1.5
Fiber
g per serving
8
Sugar
g per serving
450
Sodium
mg per serving
5
Vitamin C
% daily value
4
Iron
% daily value
Sunomono Salad is Also Known As
Kyuri no Sunomono, Japanese Cucumber Salad, Vinegared Cucumber Salad, Kani Sunomono or Su-no-mono
