Japanese Cucumber and Seaweed Salad (Sunomono)
This Japanese Cucumber and Seaweed Salad is incredibly easy, light, refreshing, and healthy at the same time. You get that crisp bite from the cucumber and added texture & smooth, chewy bite from the rehydrated wakame/seaweed. I use a mandolin sliced to get thin, even cuts of cucumber. The dressing is made with a delicate balance of rice vinegar, sugar, soy sauce, sesame oil, sesame seeds, and some salt. I find that adding sesame oil adds that distinct sesame fragrance that I didn’t want to leave out.
Ingredients
Cucumber
- 3 small japanese cucumbers or other pickling cucumbers like persian (300g/10.5oz)
- 1/2 tsp salt
Wakame Seaweed
- 3 tbsp dried wakame seaweed , makes 100g/3.5 oz rehydrated (see notes)
Dressing
- 1/4 cup rice vinegar (I used unseasoned rice vinegar)
- 2 tbsp sugar or more
- 2 tsp roasted sesame seeds
- 1 tsp soy sauce
- 1/4-1/2 tsp salt adjust to taste
- 1/2 tbsp sesame oil
Instructions
- Chop the ends of the cucumbers. Using a mandolin slicer or manually with a knife, thinly slice the cucumbers.
- Place the thinly sliced cucumber on a strainer with a catch basin underneath. Add 1/2 tsp salt and then mix well with the cucumbers. Gently massage the cucumbers. Leave to sit for 10-15 minutes for the water to draw out.
- Meanwhile, rehydrate the wakame seaweed in a bowl with water. Warm or even room temperature water is okay. Leave to sit for 8-10 minutes until completely rehydrated and very pliable. Drain from the water.
- Prepare the dressing by mixing everything together in a bowl. Feel free to add more sugar for added sweetness, if desired. Set aside.
- Squeeze out as much water from the cucumbers as possible. I use my hands for these and hold the cucumber slices in a large ball and squeeze out as much liquid as I can. This is to make sure the cucumbers don’t release so much water when mixed with the dressing since this can dilute the dressing.
- Mix the cucumber and wakame with the dressing. Portion into small plates when ready to enjoy and top with more sesame seeds, if desrired.
- This is best enjoyed immediately or after refrigerating for a few hours.
- If preparing ahead, store this in an air-tight container. Do note that the cucumbers can release more water and dilute the dressing. Enjoy this salad within 4-5 days.
WATCH Video
Notes
WAKAME OR SEAWEED
- This is the seaweed used in miso soups. A small amount goes a really long way because when rehydrated, wakame quickly absorbs water and blooms.
- If you don't have wakame, you can make this recipe with just cucumbers for a cucumber sunomono. If using just cucumbers, you can either double the cucumbers or make half the dressing.
NUTRITIONAL INFO
Serving: 1small plate | Calories: 83kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 534mg | Potassium: 342mg | Fiber: 1g | Sugar: 10g | Vitamin A: 241IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)