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Sunomono Salad

5 from 5 votes
Prep: 6 minutes
Cook: 2 minutes
Total: 8 minutes
Servings: 2
Author: Juri Austin
Looking for a light and refreshing addition to your meals? Try this easy and quick Japanese Sunomono Salad!
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sunomono salad served on a bowl.

Ingredients
  

  • 1 Cucumber
  • 1 Tbsp Dried Wakame Seaweed, 5g
  • ¼ tsp Salt
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sugar
  • 1 tsp Soy Sauce
  • Toasted Sesame Seeds, optional

Instructions
 

  1. Slice Cucumber: Wash the cucumber, cut off the ends, and slice it thinly using a slicer.
  2. Add Salt: Place the slices in a medium bowl and sprinkle with salt. Let the cucumbers sit for about 5 minutes.
  3. Soak Seaweed: While the cucumbers are sitting, take a small bowl and soak the dried wakame seaweed in cold water for about 5 minutes until it is rehydrated. Drain the seaweed completely.
  4. Add Seasoning: Once the cucumbers have sat for 5 minutes, remove any excess water and add rice vinegar, sugar, and soy sauce to the bowl. Toss the cucumbers well with the seasoning.
  5. Add Wakame Seaweed: Finally, add the rehydrated wakame seaweed to the bowl and toss everything together.
  6. Topping: Sprinkle toasted white sesame seeds over the salad.

Notes

  • Storage: Transfer the salad to an airtight container and store it in the refrigerator. It will keep well for 3 to 4 days.
  • You don't need to peel Japanese cucumbers as they have thin skin. However, if you pick a different type of cucumber that has a bitter, thick skin, then you may want to peel them before use.
  • By salting the cucumbers to draw out excess water, they won't become watery when mixed with the seasonings.
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Nutrition

Serving: 1servingCalories: 11kcalCarbohydrates: 2.8gProtein: 0.6gSodium: 226mgSugar: 1.1g

This nutritional information is estimated and provided for general reference only.

Course: Salad
Cuisine: Japanese
Keyword: cucumber salad, sunomono salad

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