- 5 cucumbers
- 2 teaspoons salt
- 1/2 cup lemon juice
- 1/2 cup white sugar
- 1 tablespoon white wine vinegar
- 1/4 cup toasted sesame seeds, or to taste
- 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.
- Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
- 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.
04/15/2018
recipepes.com
Japanese Cucumber Salad (Sunomono), recipe
PT15M
PT1H
5
455 calories
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