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Japanese Cucumber Salad (Sunomono)
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Prep Time:
15 minutes
15 minutes
Total Time:
60 minutes
60 minutes
Tangy Japanese cucumber salad, a refreshing treat for any meal.
Ingredients:
- 5 cucumbers
- 2 teaspoons salt
- 0.5 cup lemon juice
- 0.5 cup white sugar
- 1 tablespoon white wine vinegar
- 0.25 cup toasted sesame seeds, or to taste
Instructions:
- Partially peel the cucumbers lengthwise, creating a striped pattern. Cut the cucumbers in half lengthwise and remove the seeds using a spoon. Discard the seeds. Slice the cucumbers thinly and place them in a bowl. Mix salt into the cucumbers with your hands until they soften, then let them sit for 45 minutes.
- Place cucumbers in a strainer and press to remove excess liquid.
- Combine the lemon juice, sugar, and vinegar in a large bowl until the sugar dissolves. Gently mix in the drained cucumber, ensuring it's well coated. Serve in small bowls and sprinkle each with toasted sesame seeds.
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