Japanese Restaurant Cucumber Salad Recipes
JAPANESE CUCUMBER SALAD (SUNOMONO)
A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!
Provided by Celsia
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
- Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
- Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 18 g, Fat 2.4 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 584.7 mg, Sugar 12.9 g
JAPANESE CUCUMBER SALAD
Make and share this Japanese Cucumber Salad recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
- In a large bowl, combine cucumbers, salt and pepper, mix well.
- Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
- Sprinkle with sesame seeds and mix.
- Let marinate for 20 minutes before serving.
- Adjust seasonings before serving.
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