Japanese Cucumber Salad (Sunomono)


  • 5cucumbers
  • 2 teaspoons salt
  • ½ cup lemon juice
  • ½ cup white sugar
  • 1 tablespoon white wine vinegar
  • ¼ cup toasted sesame seeds, or to taste
  • Directions

  • Step 1

    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.


  • Step 2

    Transfer cucumbers to a strainer and squeeze as much liquid out as possible.

  • Step 3

    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.

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