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Cucumber Sunomono
10 min Japanese 4 servings 🥗 Fresh & bright
Servings
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| 1 English (300 g) cucumber — sliced paper-thin | salt 5 min & squeezefirmly — this keeps it crisp | dress | toss & chill brieflysesame over the top |
| ½ tsp (3 g) salt | |||
| 3 Tbs (45 mL) rice vinegar | stir until dissolved | ||
| 1 Tbs (12 g) sugar | |||
| ½ tsp (2.5 mL) soy sauce | |||
| 1 tsp (3 g) toasted sesame seeds | |||
Ingredients — tap to check off as you gather
- 1 English (300 g) cucumber — sliced paper-thin
- ½ tsp (3 g) salt
- 3 Tbs (45 mL) rice vinegar
- 1 Tbs (12 g) sugar
- ½ tsp (2.5 mL) soy sauce
- 1 tsp (3 g) toasted sesame seeds
Steps
- Salt 5 min & squeeze (firmly — this keeps it crisp) — 1 English (300 g) cucumber, ½ tsp (3 g) salt.
- Stir until dissolved — 3 Tbs (45 mL) rice vinegar, 1 Tbs (12 g) sugar, ½ tsp (2.5 mL) soy sauce.
- Dress — the salt 5 min & squeeze from step 1, the stir until dissolved from step 2.
- Toss & chill briefly (sesame over the top) — the dress from step 3, 1 tsp (3 g) toasted sesame seeds.
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