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Cucumber Sunomono Salad
4 servings · 15 min total
A refreshing, tangy-sweet vinegared cucumber salad with tender wakame seaweed and a scatter of toasted sesame seeds.
Ingredients
- 3 cucumber, thinly sliced
- 1 tsp salt
- 4 tbsp rice vinegar
- 2 tbsp white sugar
- 1 tsp soy sauce
- 2 tbsp wakame, dried
- 1 tsp sesame seeds
- 10 g fresh ginger, grated
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Salt the cucumber slices — Toss the sliced cucumber with the salt and let it sit for 10 minutes to draw out excess water.
- 2.
Rehydrate the wakame — Soak the dried wakame in warm water for 2 minutes until softened, then drain well.
- 3.
Squeeze out the cucumber liquid — Squeeze the cucumber firmly to remove the drawn-out liquid, then pat dry.
- 4.
Make the sunomono dressing — Whisk the rice vinegar, sugar, soy sauce, and ginger together until the sugar dissolves.
- 5.
Dress and chill the salad — Toss the cucumber and wakame in the dressing, chill briefly, then scatter with sesame seeds before serving.