Vegan Sunomono (Japanese Cucumber Salad)
Total time35 min
Prep time15 min
Cook time0 min
5.0(16)
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers (about 1 lb total)
- 1 tsp kosher salt
For the dressing
- ¼ cup rice vinegar
- 2 tbsp sugar
- ½ tsp soy sauce
- ¼ tsp fine salt
For serving
- 1 tsp sesame seeds, toasted
- 2 tsp fresh ginger, peeled and finely grated (optional)
Instructions
- 1
Slice the cucumbers as thinly as possible — about 1/16 inch — using a mandoline or a sharp knife. Place the slices in a mixing bowl, toss with the kosher salt, and let stand for 10 minutes until the cucumbers have released their liquid.
- 2
Gather the cucumber slices in your hands and squeeze firmly over the sink to remove as much liquid as possible, then return them to the bowl.
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