Japanese Style 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 (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:

• If making salad to serve immediately, proceed to Step - 2. Place sliced cucumber in a strainer, sprinkle lightly with salt. Place strainer on a rimmed plate for dripping. Refrigerate until ready to use (at least 15-20 minutes, max 2 hrs).
• While cucumbers release water, make the dressing. Combine all dressing ingredients with grated garlic and 1/8 tsp of salt in a bowl. Whisk to emulsify oil with vinegar, until sugar has fully dissolved. Taste and adjust sambal chili paste, and salt per preference.
• Once ready to serve, transfer cucumber from strainer to paper towel to soak all moisture hanging around. Pat dry gently without breaking the pieces.
• Transfer cucumber to serving platter/salad bowl. Drizzle all of dressing on top. Serve immediately and enjoy!

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 SALAD RECIPE (JAPANESE CUCUMBER SALAD)

Steps:

• Slice all the cucumbers very thin and transfer to a medium sized bowl.
• Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
• Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don't be afraid to squeeze hard, the cucumbers can take it!
• Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.
• Sprinkle with sesame seeds and serve.

ASIAN CUCUMBER SALAD

Steps:

• Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
• Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
• Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

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-STYLE CUCUMBER SALAD

Steps:

• 1. Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut up the cucumbers into bite-sized pieces.
• 2. Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate.
• 3. Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil.
• 4. Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.

ASIAN CUCUMBER SALAD

Steps:

• Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.

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.

SUNOMONO (CUCUMBER SALAD)

Steps:

• Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
• In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
• Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

JAPANESE STYLE CUCUMBER AND RADISH SALAD

Steps:

• Combine onion, radishes and cucumber in a medium bowl.
• Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
• Drizzle vinegar mixture over cucumber mixture, tossing to coat.
• Cover and chill 15 minutes.
• Sprinkle with sesame seeds before serving.

JAPANESE CUCUMBER SALAD

Steps:

• Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
• Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

JAPANESE STYLE CUCUMBER SALAD

Steps:

• Wash cucumber very well, or peel it.
• Cut cucumber in half crosswise and then in half lengthwise. Remove seeds.
• Thinly slice cucumber and place in a glass bowl.
• Thickness depends on how crisp you want the cucumbers to be when finished. Thicker = Crisper, but Thinner = Yummier!
• Place remaining ingredients into a magic bullet jar or a small food processor bowl. Process for about 30 seconds or until the mint looks like small specks.
• Pour marinade over sliced cucumbers, mix well and refrigerate for at least an hour.
• To serve, I usually place in individual shallow white prep bowls or little japanese ceramic serving dishes, spooning a little bit of the marinade over the top.

ASIAN STYLE CUCUMBER SALAD

Steps:

• Trim ends off cucumber and cut into 1 inch chunks.
• Combine rice vinegar with soy sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic.
• Mix dressing with cucumbers and serve at room temperature.

JAPANESE-STYLE CUCUMBER SALAD WITH SESAME DRESSING

Steps:

• Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
• Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
• Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
• Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad).
• Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
• Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don't need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
• If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
• This sesame dressing is very versatile. Try it with any number of vegetables. It's great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.

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.

ASIAN-STYLE CUCUMBER AND PEANUT SALAD

Steps:

• Place the first 5 ingredients in a salad bowl and whisk to combine. Add the remaining ingredients and toss to combine. Let the flavours meld at room temperature 10 minutes. Gently toss the salad again and serve.