EASY JAPANESE CUCUMBER SALAD (SUNOMONO)
A light and refreshing Japanese cucumber salad made with just a few pantry staples. Perfect as a quick side dish for any meal!
Servings: 2
Cost: $2
Ingredients
- 2 Persian cucumbers
- ¼ teaspoon Salt
- ½ tablespoon Dried wakame
- 2 tablespoon Rice vinegar
- 1 tablespoon Sugar
- ½ teaspoon Soy sauce
- ¼ teaspoon Roasted sesame seeds optional
Instructions
- In a small bowl, soak the dried wakame in 1 cup of water for about 5 minutes.
- Cut off both ends of the cucumbers and slice them thinly into rounds.
- Place the sliced cucumbers in a bowl, sprinkle with salt, and gently toss them. Let them sit for about 5 minutes to draw out excess moisture.
- Combine the sugar, rice vinegar, and soy sauce in a small microwave-safe cup or bowl. Microwave for about 20 seconds—just enough to help dissolve the sugar. Stir well and set aside.
- After 5 minutes, drain the excess liquid from the cucumbers, if any. Drain the water from the wakame, and gently squeeze out the excess moisture using kitchen paper. Then add the wakame to the bowl of cucumbers.
- Pour the dressing over the cucumber and wakame mixture. Toss everything together until well coated. Sprinkle with roasted sesame seeds if you like. You can serve it right away, but chilling it in the fridge for 10–15 minutes makes it even more refreshing.