Nourish: Sunomono
July 2, 2024
On hot summer days, there’s nothing quite as refreshing as a chilled salad to cool off and invigorate your senses. Japanese cucumber salad, or Sunomono, is a perfect example of this. With crisp, thinly sliced cucumbers bathed in a light, tangy vinaigrette, this dish is both cooling and delicious. Simple to prepare and incredibly satisfying, Sunomono is a delightful addition to any meal, offering a burst of freshness and a touch of elegance. Whether you're looking for a light appetizer or a refreshing side, this cucumber salad will become a summer staple in your kitchen. Let’s get started.
This Sunomono is more than just a salad; it's a refreshing escape from the heat, a cool and tangy treat that perfectly complements summer’s warmth. Enjoy it as a light, palate-cleansing appetizer or a crisp side dish that pairs beautifully with a variety of main courses.
Ingredients
- 2 Japanese cucumbers
- 1/2 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, toasted
*Optional —a pinch of red pepper flakes or a few slices of wakame seaweed (rehydrated)
Steps
- We first need to prepare the cucumbers. Thinly slice the cucumbers, ideally with a mandoline for uniform slices.
- Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess water.
- After 10 minutes, gently squeeze the cucumber slices with your hands or press them with a clean kitchen towel to remove the excess water.
- For the dressing, in a small bowl, mix together the rice vinegar, sugar, soy sauce, and sesame oil until the sugar is fully dissolved.
- Add the drained cucumber slices to the bowl with the dressing and toss to coat evenly. Let the salad chill in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
- Just before serving, sprinkle with toasted sesame seeds and, if desired, a pinch of red pepper flakes or rehydrated wakame seaweed.
