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Sunomono (Japanese Cucumber Salad)

Zesty Sunomono: Refreshing Japanese Cucumber Salad Made Easy

Enjoy this invigorating Sunomono, a refreshing Japanese Cucumber Salad with a tangy-sweet dressing and umami-rich flavors.
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Prep Time 10 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Cucumbers Thinly sliced, fresh
  • 1 cup Wakame Seaweed Rehydrated
  • 100 grams Vermicelli Noodles Soaked
For the Dressing
  • 1/2 cup Rice Vinegar Or apple cider vinegar
  • 2 tablespoons Sugar Or honey, to taste
  • 1 teaspoon Salt Adjust to taste
  • 1 tablespoon Sesame Oil Optional

Equipment

  • mixing bowl
  • knife
  • cutting board

Method
 

Preparation
  1. Thinly slice the fresh cucumbers and sprinkle them with a little salt. Let them sit for about 5 minutes to draw out excess moisture.
  2. In a medium bowl, combine rice vinegar, sugar, and salt. Stir until the sugar dissolves completely.
  3. Rinse the vermicelli noodles under cold water and soak them according to the package instructions.
  4. Add the sliced cucumbers and rehydrated wakame seaweed to the bowl of dressing. Mix well.
  5. Gently fold in the drained vermicelli noodles into your cucumber mixture.
  6. Serve your refreshing Sunomono either chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 24gProtein: 3gFat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 14mgCalcium: 50mgIron: 1mg

Notes

Garnish with sesame seeds for added texture. Store leftovers in the fridge for up to 2-4 days.

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