Sunomono (or Cucumber Salad) is simple and very easy to prepare in a short time yet this is one of the most popular appetizers you often see at dinner tables in Japan.
Sunomono is a vinegar based dish usually made with cucumbers. “Su” means vinegar in Japanese and we have a large variety of appetizers using vinegar and cucumber, such as Tako Su (Octopus Salad) I shared before. These light refreshing vinegar salads are a great start to any meal and the sourness from the vinegar helps open your appetite.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 1 Tbsp. dried ready-to-use wakame (seaweed)
- ½ English cucumber (or 1 Japanese cucumber)
- 1 tsp. salt
- ½ tsp. julienned ginger (optional)
- Soak wakame in water for 10 minutes to rehydrate. Drain well and transfer to a bowl.
- Alternately peel a ½-inch-side strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumbers into thinly slices, about ⅛-inch thickness (or even thinner!).
- Sprinkle the cucumber slices with salt and massage them. Let stand for a few minutes and squeeze out excess water from cucumber. Transfer to the bowl from Step 1.
- Combine the dressing ingredients in a small saucepan and cook over high heat until the sugar dissolves completely. Set aside to cool.
- Before serving, pour the dressing over cucumber slices and wakame and mix well together. Serve in individual dishes and garnish with ginger on top.
Editor’s Note: Photos updated in November 2013