Classic Japanese Cucumber Salad (Sunomono) Recipe
A refreshing Japanese cucumber salad (Sunomono) made with rice vinegar, soy sauce, sesame oil, and sesame seeds. A light side dish ready in minutes.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Colander
- Measuring spoon
- Serving bowl
- Plate
- Paper towel
- Refrigerator
- Airtight container
Ingredients
- 2 cucumbers (Japanese or (3-4 Persian cucumbers))
- 1/4 teaspoon salt
- 2 teaspoons dried wakame seaweed ( (optional))
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon soy sauce
- 1/2 teaspoon sesame oil (optional)
- 1 teaspoon sesame seeds
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