Japanese Cucumber Salad (sunomono)

Ingredients

• Servings: 8
• 5 cucumbers
• 2 teaspoons salt
• 1/2 cup lemon juice
• 1/2 cup sugar
• 1 tablespoon wine vinegar
• 1/4 cup toasted sesame seeds, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• 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.