Japanese Cucumber Salad That Pops with Fresh Flavor

Enjoy a refreshing Japanese Cucumber Salad, known as Sunomono, that's diabetic-friendly and gluten-free.

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Prep Time 10

Marinate Time 20

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Japanese

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2-3 cucumbers Japanese or English Cucumbers Substitute with Persian or Armenian cucumbers if desired.
1 teaspoon Salt Adjust to taste.

For the Dressing

¼ cup Rice Wine Vinegar White vinegar can be used as a substitute.
1 tablespoon Sugar Use sugar alternative for a low-carb version.
1 tablespoon Soy Sauce Tamari can be used for gluten-free.
1 teaspoon Sesame Oil Olive oil can be used as a substitute.

For Garnishing

1 tablespoon Toasted Sesame Seeds Optional, chopped nuts can be substituted.
Thinly Sliced Seaweed (Wakame or Nori) Optional but recommended.

Equipment

Mixing Bowl
Knife
whisk
Spatula

Method

Preparation Steps

Wash cucumbers thoroughly and slice them thinly.
Sprinkle sliced cucumbers with salt and allow to sit for 10-15 minutes.
In a separate bowl, whisk together vinegar, sugar, soy sauce, and sesame oil.
Combine drained cucumbers with the dressing and toss well.
Garnish with sesame seeds and seaweed.
Refrigerate for 15-20 minutes before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Serve the salad the same day for the best freshness and flavor. Adjust dressing ingredients to taste.

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