Japanese cucumber salad (Sunomomo)

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Japanese cucumber salad, known as “Kyuri no Sunomono,” is a refreshing and light option that combines crunchy cucumbers with a sweet and sour dressing. It is a perfect accompaniment to Asian dishes and can be served as a starter or a light side dish. Learn how to make the salad and enjoy!

Ingredients

• 2 cucumbers with japanese (or cucumbers are common, and if you can't find a cucumber, japanese)
• 1/2 teaspoon of salt
• 1 spoon (tea) of sugar
• 2 tablespoons of rice vinegar (or white vinegar if you prefer)
• 1 tablespoon soy sauce (shoyu)
• 1 spoon (tea) of the oil from the sesame seeds (optional)
• 1 spoon (tea) of sesame seeds toasted (optional)
• 1 spoon (tea) of seaweed, wakame dried (optional, for a touch of traditional)
• 1-2 tablespoons of carrot into thin strips (optional, for color, and extra flavor)

Instructions

1. Get ready for the cucumbers:
   • Wash the cucumbers and pat dry with a damp cloth. If you are using a cucumber is common, it may be a good idea to remove the bark, but that is optional.
   • Cut the cucumber into thin slices (about 2-3 mm thick). So a more beautiful, then you can cut the slices in half-moon or the use of a grater mandolin slicer.
2. Add salt to the cucumber:
   • Place the slices of cucumber in a mixing bowl, and sprinkle with salt to taste. Mix it well and let it sit for about 10 to 15 minutes. The salt will help to draw the moisture from the cucumber and make it more crunchy.
3. To Prepare the sauce:
   • In a small bowl, whisk together the sugar, rice vinegar, and soy sauce until sugar is completely dissolved. If you want to, then add in the sesame oil for flavor added.
4. To Prepare the vegetables for additional (optional):
   • If you are using seaweed, wakame, apply it under cold water for 10 minutes, then drain and cut into bite-size pieces.
   • If you're using carrots, cut into thin strips or grate.
5. Rinse and dry the cucumbers:
   • After a time of rest, rinse the slices of cucumber with cold water to remove excess salt. Dry thoroughly with a paper towel.
6. Whisk together the salad dressing:
   • In a large mixing bowl, add in the sliced cucumber, seaweed, wakame (if using), and carrots (if using).
   • Pour the sauce made over the cucumbers and stir gently to combine well.
7. Garnish and serve:
   • If desired, sprinkle with sesame seeds toasted on top just before serving.

Suggestions, to Serve

• Serve with the cucumber salad, japanese, cold as an accompaniment to a main course, especially in asian dishes.
• This is a great add-on for snacks or as an entry on duty.

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