A crisp, refreshing Japanese cucumber salad dressed in a simple, perfectly balanced sweet and tangy vinegar dressing.
Why it's healthy
Sunomono is a light and hydrating dish, primarily composed of cucumber, which is over 95% water and very low in calories. Cucumbers are a good source of vitamin K, a nutrient vital for bone health and proper blood clotting. The dressing's base, rice vinegar, contains acetic acid, which some studies suggest may help with blood sugar control. This salad is virtually fat-free and, when prepared with reduced sugar and low-sodium soy sauce, it becomes an excellent choice for a healthy, flavorful side dish that adds vitamins and minerals to a meal without contributing significant calories or fat.
Ingredients
1/2 Japanese or English cucumber (about 100g)
1/4 tsp salt
1.5 tbsp rice vinegar
1 tsp granulated sugar
1/2 tsp soy sauce (or tamari for gluten-free)
1/4 tsp toasted sesame seeds (for garnish)
Instructions
Slice the cucumber as thinly as possible using a sharp knife or a mandoline.
Place the cucumber slices in a bowl and toss with the salt. Let it stand for 15-20 minutes to draw out excess water.
While the cucumber rests, whisk together the rice vinegar, sugar, and soy sauce in a small bowl until the sugar is completely dissolved.
Take small handfuls of the salted cucumber and gently squeeze to remove as much liquid as possible. Discard the liquid.
Place the squeezed cucumber in a clean serving bowl. Pour the prepared dressing over the cucumber and toss to combine.
Garnish with toasted sesame seeds and serve immediately while crisp.