SUNOMONO (JAPANESE CUCUMBER SALAD)
This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.
Provided by Jessie Price
Categories Healthy Cucumber Salad Recipes
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 4.2 g, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, Sodium 147.4 mg, Sugar 2.4 g
JAPANESE PICKLED CUCUMBERS
With just a few simple ingredients, you can make this crunchy and refreshing Japanese Pickled Cucumber to serve alongside your meal.
Provided by Nami
Categories Side Dish
Time 10m
Number Of Ingredients 4
Steps:
- Gather all the ingredients.
- Combine salt, sugar, and Japanese karashi mustard in the sealable plastic storage bag and mix well together.
- Cut ½ inch off the ends of the cucumbers. Rub the ends together to get rid of bitter taste.
- Put the cucumbers in the bag and squeeze out the air, close the bag tightly. Rub the cucumbers well with the mixture. Pickle for a few hours (my preferred taste) or up to 1-2 days in the refrigerator.
Nutrition Facts : Calories 24 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 284 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
JAPANESE VINEGARED CUCUMBERS
This is in response to a request. It is from "The Complete Asian Cookbook" by Charmaine Solomon. It does require that it marinates a while before serving. There is no real cook time involved.
Provided by taylortwo
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice in half lengthwise and remove seeds.
- Cut into thin slices.
- Combine all other ingredients and marinate cucumber in the seasonings for at least 1 hour.
- Serve as a side salad or relish.
Nutrition Facts : Calories 43.2, Fat 0.2, SaturatedFat 0.1, Sodium 585.1, Carbohydrate 9.8, Fiber 0.8, Sugar 6.7, Protein 1
JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)
Quick and easy side dish to made that is extremely healthy and bursting with flavor!
Provided by Alex Mei
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
- Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g
JAPANESE CUCUMBER SALAD WITH VINEGAR
Categories Salad Appetizer No-Cook Quick & Easy Vinegar Cucumber Summer Gourmet Fat Free Dairy Free Peanut Free Tree Nut Free
Yield Serves 4 as a side dish
Number Of Ingredients 9
Steps:
- If using bonito flakes, in a bowl stir together flakes, vinegar, and soy sauce and let stand 1 hour.
- Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes. Rinse cucumbers well and pat dry. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and 1 tablespoon sugar; if not using bonito flakes, toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste. With scissors cut nori lengthwise into thin strips.
- Serve salad garnished with nori strips.
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- In the drained medium bowl, whisk together rice vinegar, sugar, soy sauce, and salt until ingredients are completely dissolved. Mix in the noodles. Chill in refrigerator.
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- Mix the slices with the chilled noodle mixture and return to the refrigerator for at least 15 minutes. Garnish with desired toppings and serve cold.
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