Japanese Cucumber Salad
Sunomono is a delightfully tart and sweet Japanese cucumber salad recipe that's great anytime. This will keep in the fridge for a few days and is a tasty, sweet snack when feeling the munchies.
Ingredient
- 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
Direction
- Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
- Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
- Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.
