Sunomono Japanese Cucumber Salad
Servings: 3 people
An Asian style cucumber salad that uses rice vinegar, soy sauce and ginger. This recipe is a great change from the traditional American cucumber salads.
Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. Place cucumber slices in a bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.
In a small bowl combine vinegar, sugar, salt, ginger, and soy sauce. Add cucumbers and mix until cucumbers are coated with the mixture. Chill for at least 1 hour before serving. Sprinkle sesame seeds on top of each serving as garnish if desired.
It's best to use English or Persian cucumbers which have a lot less seeds. That way, there's more cucumber left after removing the seeds.
Add in some seafood like crab meat, octopus, fish, or lobster to make this salad eat more like a meal.
Calories: 14 | Carbohydrates: 3g | Protein: 1g | Sodium: 797mg | Potassium: 36mg | Vitamin A: 50IU | Calcium: 10mg | Iron: 0.2mg
[calories] => 14
[carbohydrates] => 3
[protein] => 1
[sodium] => 797
[potassium] => 36
[vitamin_a] => 50
[calcium] => 10
[iron] => 0.2
[serving_unit] => 1.5 cups
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