Eosinophilic Esophagitis Friendly Sunomono (Japanese Cucumber)
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers (about 1 lb total)
- 1 tsp kosher salt
- 1 tbsp dried wakame seaweed (optional)
For the dressing
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - ¼ tsp kosher salt
For serving
- 1 tsp toasted sesame seeds
- 1 tsp toasted sesame oil
Instructions
- 1
Slice the cucumbers as thinly as possible — ideally 1/16 inch — using a mandoline or a sharp knife. Place the slices in a colander set over a bowl, toss with 1 tsp kosher salt, and let stand for 10 minutes until the cucumbers have released their liquid and softened slightly.
- 2
If using wakame, place it in a small bowl, cover with cold water, and soak for 5 minutes until rehydrated and tender. Drain, squeeze out excess water, and set aside.
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