Japanese Cucumber Salad (Sunomono)

Name: Japanese Cucumber Salad (Sunomono)
Prep time: 15 min
Total time: 1 min
Ingredients: 5 cucumbers; 2 teaspoons salt; ½ cup lemon juice; ½ cup white sugar; 1 tablespoon white wine vinegar; ¼ cup toasted sesame seeds, or to taste

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(18)

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Prep Time: 15 minutes

Total: 1 hours

Servings: 8

Author : Celsia

Ingredients

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Instructions

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Step 1

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.

Step 2

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

Step 3

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.