Japanese Cucumber Salad (Sunomono) 🥒 Refreshing Side 🇯🇵

Description

Light, crisp, and tangy — this traditional Japanese cucumber salad pairs vinegar, sesame, and a hint of sweetness for the perfect cooling side dish. 🍋

Hook
Cool, crunchy, and perfectly balanced — Japan’s answer to summer heat! 🧊

Ingredients

• 🥒 2 Japanese cucumbers (or 1 English cucumber, ~250 g)
• 🧂 ½ tsp salt
• 🍶 2 tbsp rice vinegar
• 🍯 1 tbsp sugar
• 🍶 1 tsp soy sauce
• 🛢️ 1 tsp toasted sesame oil
• 🌿 1 tsp toasted sesame seeds
• 🧅 1 tbsp finely sliced spring onion (optional)

Preparation

1. 1️⃣ Slice: Cut cucumbers into thin rounds. Sprinkle with salt and let sit 10 min to draw out moisture.
2. 2️⃣ Drain: Gently squeeze cucumbers and pat dry with paper towel.
3. 3️⃣ Mix dressing: In a small bowl, whisk rice vinegar, sugar, soy sauce, and sesame oil until sugar dissolves.
4. 4️⃣ Combine: Toss cucumbers in dressing; chill 10–15 min before serving.
5. 5️⃣ Garnish: Sprinkle with sesame seeds and spring onion.

Total Time

🕒 Preparation: 10 min
🔥 Cooking: 0 min
💤 Rest: 10 min
⏰ Total: 20 min

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