A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!

Japanese Cucumber Salad (Sunomono)

cucumbers

salt

lemon juice

white sugar

white wine vinegar

sesame seeds,

Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.


Transfer cucumbers to a strainer and squeeze as much liquid out as possible.


Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.


I love that you use toasted sesame seeds as an addition to this salad! Personally didn't care for using lemon juice for the dressing instead of the traditional rice vinegar or substitute of white wine vinegar so in the future for a touch of lemon flavor for others who might want it will serve garnished with a lemon wedge. Oh, to save peeling time I used English cucumbers which have a very nice thin skin :-)

This was oddly addictive. I loved the toasted sesame seeds and it went well with the mild cucumber flavor. I used baby seedless cucumbers and sliced them with a mandoline slicer. I skipped step 1 and didn't peel or deseed and simple sliced them. I didn't let them sit salted first. No, I just tossed the dressing with the sliced cucumbers and tossed in the sesame seeds and let this sit in the refrigerator for two days before eating it. I loved this! I thought it needed something a little more though like onion to take this up a notch. It is a solid recipe as written though. I did cut this down to use 2 cucumbers and it made plenty for 2 servings. This had a sweet and tangy flavor. A little sour but not really. More mild and really really good. I'll happily fix this again.

This was wonderful!  I wasn't sure about the lemon juice, but it truly was different and refreshing.  We did miss the onion and pepper in our normal recipe, but this was a change in a very good way!

Rice vinegar is what I used in place of the lemon juice. Also omitting the white wine vinegar. we all loved it

Made it and loved it.  It kept a couple of days. (I didn't include the sesame seeds).

This is a great recipe. I made it with rice wine vinegar and it was the bomb. I can't get enough thanks

Used rice wine vinegar in lieu of white vinegar.

We thought this was a nice mix of sweet and tart. I used rice wine vinegar and it worked out nicely. I would recommend this as a side salad or an afternoon lunch!

I really am enjoying this recipe! I’ve made it a few times and now I don’t feel like I have to go out and order this appetizer.

Very good. I like to make it with some sliced onion, use rice vinegar, add some shrimp or some lump crab meat.

Delicious.   I use food processor to slice the cukes.  Only hard part is squeezing out the water.

I took other's advice and used rice vinegar. Also used a teaspoon of sesame oil.

It was so delicious, fresh and tasty. It got eaten very fast. I will make it again soon.

A bit of planning for time but worth it! Delicious!

Not bad at all for my first time making it! I'll get better the more I make it.

Was actually better after letting it chill in the frig so all the juices could really soak in.

Would've taken a photo, but I wanted to be a bit selfish.

japanese cucumber salad (sunomono)

Prep Time: 15 minutes

Total: 1 hours

Servings: 8

Author : Celsia

Ingredients

Instructions

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