Japanese Cucumber Salad (Sunomono)
Prep time:
Cook time:
Total time:
Serves: 2
- 1 cucumber
- .5 oz fresh wakame (or 1 tablespoon dried wakame)
- *Sauce
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon coconut sugar (or sugar of your choice)
- Soak wakame (seaweed) in water
- Cut wakame into bite-size (1 inch or less)
- Peel skin of cucumber if you like. You can leave the skin on or make stripes with a peeler.
- Slice cucumber thinly with a mandolin slicer.
- Sprinkle salt on cucumbers and leave for 15 minutes.
- After 15 minutes, squeeze water out and discard the water.
- Combine the sauce ingredients and mix well.
- Mix cucumber and wakame, pour the sauce mix and mix well.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/japanese-cucumber-salad-sunomono/
3.5.3208