Japanese Cucumber Salad (Sunomono)
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 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)
Instructions
  1. Soak wakame (seaweed) in water
  2. Cut wakame into bite-size (1 inch or less)
  3. Peel skin of cucumber if you like. You can leave the skin on or make stripes with a peeler.
  4. Slice cucumber thinly with a mandolin slicer.
  5. Sprinkle salt on cucumbers and leave for 15 minutes.
  6. After 15 minutes, squeeze water out and discard the water.
  7. Combine the sauce ingredients and mix well.
  8. 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/