Vegetarian Sunomono (Japanese Cucumber Salad)

Total time35 min

Prep time15 min

Cook time0 min

5.0

(16)

Vegetarian Sunomono (Japanese Cucumber Salad)

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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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