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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Japanese Cucumber Salad (Sunomono) Recipe

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This recipe for Japanese Cucumber Salad (Sunomono) is from Jukes Family Recipes 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 medium cucumbers, or 1 large English cucumber
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon Toasted sesame oil (optional)
2 tablespoons sesame seeds, toasted (see Tip)

Directions:
Directions:
Step 1
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.

Step 2
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Tips
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Nutrition Facts
Serving Size: About 1 Cup
Per Serving:
46 calories; total fat 2.3g 3% DV; saturated fatg; cholesterolmg; sodium 147mg 6% DV; potassium 137mg 4% DV; carbohydrates 4.2g 1% DV; fiber 0.7g 3% DV; sugar 2g; protein 1.3g 3% DV; exchange other carbs 1; vitamin a iu 72IU; vitamin c 3mg; folate 14mcg; calcium 14mg; iron 7mg; magnesium 12mg; thiaminmg; added sugar 1g.
Exchanges:
1 Vegetable, 1/2 Fat

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is such a tasty and refreshing salad! Perfect for summertime!

 

 

 

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