Japanese Cucumber Salad (Sunomono)

Japanese Cucumber Salad (Sunomono)

Paula French

"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!"
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Ingredients

1 h servings 93 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

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

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Reviews

Read all reviews 9
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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 whit...

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 ...

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 ...

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

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

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

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!

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

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