Japanese-Style Cucumber Salad (Sunomono)
This Japanese-style cucumber salad is a perefect refreshing snack for any cucumber lover!
Ingredients
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2 teaspoons sesame seeds
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2 English cucumbers
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2 teaspoons salt
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1/3 cup rice vinegar
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1 tablespoon sugar
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1/2 teaspoon low sodium soy sauce
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1 teaspoon fresh ginger root, grated
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1/4 cup shredded carrot
Directions
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Toast sesame seeds in a 325oF oven until lightly browned. Set aside.
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Slice cucumbers very thinly with a knife or mandolin. Place in colander over a bowl. Sprinkle with salt and mix well. Allow to sit 30 minutes.
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In a small bowl combine vinegar, sugar, soy sauce and ginger.
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Rinse cucumbers in cold water to remove excess salt. Drain well then gently
squeeze in a clean towel to remove additional water.
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Toss cucumbers with dressing. Cover and refrigerate at least one hour or until
thoroughly chilled.
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Serve in individual small bowls topped with shredded carrots and toasted sesame seeds.
Serves 6.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe: 6 | |
| Amounts Per Serving | |
| Calories: 32 | |
| % Daily Value | |
| Total Fat: 1 g | 1% |
| Saturated Fat: Trace Amounts | 0% |
| Cholesterol: 0 mg | 0% |
| Sodium: 729 mg | 30%* |
| Carbohydrate: 6 g | 2% |
| Dietary Fiber: 2 g | 6% |
| Protein: 2 g | 3% |
| Vitamin A | 32% |
| Vitamin C | 11% |
| Folacin | 0% |
| Calcium | 2% |
| Iron | 1% |
| Potassium | 1% |
*Sodium content does not reflect discarded salt included in soaking water. Actual sodium content will be less.
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.