JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)
Quick and easy side dish to made that is extremely healthy and bursting with flavor!
Provided by Alex Mei
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
- Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g
JAPANESE CUCUMBER SUNOMONO
Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!
Provided by ChefJackie
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
- Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
- Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
- Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
- Just before serving, sprinkle each portion with sesame seeds. Enjoy!
Nutrition Facts : Calories 48.5 calories, Carbohydrate 10 g, Fat 0.9 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 809.9 mg, Sugar 6.6 g
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.
JAPANESE VINEGARED CUCUMBERS
This is in response to a request. It is from "The Complete Asian Cookbook" by Charmaine Solomon. It does require that it marinates a while before serving. There is no real cook time involved.
Provided by taylortwo
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice in half lengthwise and remove seeds.
- Cut into thin slices.
- Combine all other ingredients and marinate cucumber in the seasonings for at least 1 hour.
- Serve as a side salad or relish.
Nutrition Facts : Calories 43.2, Fat 0.2, SaturatedFat 0.1, Sodium 585.1, Carbohydrate 9.8, Fiber 0.8, Sugar 6.7, Protein 1
JAPANESE CUCUMBER SALAD WITH VINEGAR
Categories Salad Appetizer No-Cook Quick & Easy Vinegar Cucumber Summer Gourmet Fat Free Dairy Free Peanut Free Tree Nut Free
Yield Serves 4 as a side dish
Number Of Ingredients 9
Steps:
- If using bonito flakes, in a bowl stir together flakes, vinegar, and soy sauce and let stand 1 hour.
- Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes. Rinse cucumbers well and pat dry. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and 1 tablespoon sugar; if not using bonito flakes, toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste. With scissors cut nori lengthwise into thin strips.
- Serve salad garnished with nori strips.
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SUNOMONO (JAPANESE CUCUMBER SALAD) RECIPE | EATINGWELL
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Reviews 6Category Healthy Cucumber Salad RecipesRatings 6Calories 46 per serving
- Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
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