Japanese Cucumber Salad (Sunomono) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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! Ingredients:
5 cucumbers |
2 teaspoons salt |
1/2 cup lemon juice |
1/2 cup white sugar |
1 tablespoon white wine vinegar |
1/4 cup toasted sesame seeds, or to taste |
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.
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