Authentic Japanese Cucumber Salad Food

JAPANESE CUCUMBER SALAD

Steps:

• If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
• In a large bowl, combine cucumbers, salt and pepper, mix well.
• Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
• Sprinkle with sesame seeds and mix.
• Let marinate for 20 minutes before serving.
• Adjust seasonings before serving.

JAPANESE CUCUMBER SALAD RECIPE (SUNOMONO)

Steps:

• Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
• In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
• Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!

SUNOMONO (JAPANESE CUCUMBER SALAD)

Steps:

• Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
• Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

JAPANESE CUCUMBER SALAD

Steps:

• Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
• Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
• Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
• Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.

JAPANESE CUCUMBER SALAD (SUNOMONO)

Steps:

• Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
• Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
• Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.

ASIAN CUCUMBER SALAD

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.

JAPANESE RESTAURANT CUCUMBER SALAD

Steps:

• Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.