Sunomono (Cucumber Salad)

Sunomono (Cucumber Salad)

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 1
Scheduled for:
Dinner on Thursday

Ingredients for 1

Show Original

1/2 tbsp Seaweed, wakame, dried
1/4 cucumber(s) Cucumber
1/2 tsp Salt
1/4 tsp minced Ginger root (optional)
1 1/2 tbsp Rice vinegar (for dressing)
1 tbsp Dashi (or water, for dressing)
1/2 tbsp Granulated sugar (for dressing)
1/2 tbsp Soy sauce (for dressing)
1/4 tbsp Sesame oil (for dressing)

Instructions


Soak wakame in water for 10 minutes to re-hydrate. Drain well and transfer to a bowl.

Alternately peel a ½-inch-side strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumbers into thinly slices, about ⅛-inch thickness (or even thinner).

Sprinkle the cucumber slices with salt and massage them. Let stand for a few minutes and squeeze out excess water from cucumber. Transfer to the bowl from the first step.

Combine the dressing ingredients in a small saucepan and cook over high heat until the sugar dissolves completely. Set aside to cool.

Before serving, pour the dressing over cucumber slices and wakame and mix well together.

Serve in individual dishes and garnish with ginger on top.

Nutrition Facts

Per Portion

Calories 79
Calories from fat 32
Calories from saturated fat 6.0
Total Fat 3.6 g
Saturated Fat 0.7 g
Trans Fat 0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.4 g
Cholesterol 0 mg
Sodium 1820 mg
Potassium 176 mg
Total Carbohydrate 10.5 g
Dietary Fiber 0.8 g
Sugars 7.8 g
Protein 1.2 g

Dietary servings

Per Portion


Vegetables 1.2

Energy sources


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