Refreshing Japanese Cucumber Salad 

This crisp and tangy Japanese cucumber salad, known as Sunomono, is a delightful side dish that combines thinly sliced cucumbers with a sweet and savory dressing. Perfect for hot days, it offers a refreshing contrast to heavier meals and is quick to prepare with minimal ingredients.

Ingredients

• 2 medium Persian or Japanese cucumbers (or 1 large English cucumber)

• ½ tablespoon salt

• ½ tablespoon sugar

• 2 teaspoons soy sauce

• 2 tablespoons rice vinegar

• 1 teaspoon sesame seeds (optional)

• ¼ teaspoon sesame oil (optional)

• Thinly sliced seaweed (such as wakame or nori) for garnish (optional)

Directions

1. Prepare the Cucumbers: Wash and thinly slice the cucumbers. If using English cucumbers, peel them partially to leave alternating green stripes for texture.

2. Salt the Cucumbers: Place the sliced cucumbers in a bowl and sprinkle with salt. Toss to coat evenly and let them sit for about 10 minutes to draw out excess moisture.

3. Prepare the Dressing: In a separate bowl, combine sugar, soy sauce, and rice vinegar. Stir until the sugar dissolves completely.

4. Combine and Marinate: After the cucumbers have released some moisture, drain them and gently squeeze out any excess liquid. Add the cucumbers to the dressing and toss to coat. Let the salad marinate for at least 15 minutes in the refrigerator.

5. Garnish and Serve: Before serving, sprinkle with sesame seeds and drizzle with sesame oil if desired. Garnish with thinly sliced seaweed for an authentic touch.

Nutritional Information (Per Serving)

• Calories: Approximately 45 kcal

• Carbohydrates: 5.8 g

• Protein: 0.89 g

• Fat: 2.04 g

• Sodium: 808 mg

• Fiber: 0.5 g

• Sugars: 4.09 g

• Calcium: 28 mg

• Iron: 0.5 mg