Sunomono Cucumber Salad
Paper-thin cucumber salted and wrung dry, then dressed in sweetened rice vinegar. The squeeze is what makes it: the slices stay crisp instead of turning watery in the bowl.
- 1
Slice the cucumbers crosswise as thinly as you can, ideally on a mandoline. The slices should be nearly translucent.
- 2
Toss the slices with the salt in a bowl and let them stand 10 minutes, until they look wet and limp.
- 3
Take the cucumber up by the handful and squeeze firmly over the sink to press out the liquid. Discard the liquid.
- 4
Stir the rice vinegar and sugar together in a clean bowl until the sugar fully dissolves. Add the squeezed cucumber and toss to coat.
- 5
Serve cold in small bowls with the sesame seeds scattered over the top. The salad is best within a few hours.
Ingredients
- 2 English cucumbers (about 1 pound)
- 1 teaspoon salt
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Slice the cucumbers crosswise as thinly as you can, ideally on a mandoline. The slices should be nearly translucent.
- 2
Toss the slices with the salt in a bowl and let them stand 10 minutes, until they look wet and limp.
- 3
Take the cucumber up by the handful and squeeze firmly over the sink to press out the liquid. Discard the liquid.
- 4
Stir the rice vinegar and sugar together in a clean bowl until the sugar fully dissolves. Add the squeezed cucumber and toss to coat.
- 5
Serve cold in small bowls with the sesame seeds scattered over the top. The salad is best within a few hours.