Sunomono (Cucumber Salad)

Name: Sunomono (Cucumber Salad)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 tbsp Seaweed, wakame, dried; 1/2 cucumber(s) Cucumber; 1 tsp Salt; 1/2 tsp minced Ginger root; 3 tbsp Rice vinegar; 2 tbsp Dashi; 1 tbsp Granulated sugar; 1 tbsp Soy sauce, tamari; 1/2 tbsp Sesame oil

www.mealgarden.com

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 2

Author : Cindy

Ingredients

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Instructions

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Step 2

Soak wakame in water for 10 minutes to re-hydrate. Drain well and transfer to a bowl.

Step 3

Alternately peel a ½-inch-side strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumbers into thinly slices, about ⅛-inch thickness (or even thinner).

Step 4

Sprinkle the cucumber slices with salt and massage them. Let stand for a few minutes and squeeze out excess water from cucumber. Transfer to the bowl from the first step.

Step 5

Combine the dressing ingredients in a small saucepan and cook over high heat until the sugar dissolves completely. Set aside to cool.

Step 6

Before serving, pour the dressing over cucumber slices and wakame and mix well together.

Step 7

Serve in individual dishes and garnish with ginger on top.