Home Cooks > Recipes > Sunomo / Cucumber Salad

  • Share/Bookmark

Ingredients

Yield: Makes 3-4 serings
Prep Time: 10 minutes

2 Tbsp. dried wakame seaweed
2 Japanese/Persian cucumbers or 1 English cucumber
½ tsp salt
1 inch ginger
1 tsp. roasted white sesame seeds


Dressing:
3 Tbsp. Kikkoman® Rice Vinegar
1 Tbsp. water
2 tsp. sugar
1 tsp. soy sauce

Instructions

Hydrate dried wakame seaweed in water for 15 minutes. Peel cucumbers in ½-inch strip lengthwise, leaving strips of the skin intact in between. Then cut the cucumbers into thin slices, about 1/8-inch thickness. Sprinkle salt over cucumbers and gently massage them. Set aside. To make the dressing: peel and cut ginger into julienne and put it into a small bowl. Add rice vinegar, water, sugar, and soy sauce in the same bowl and mix well. Rinse the cucumber slices under cold water and drain wakame. Squeeze the water out from both cucumber and wakame. After putting it into a larger bowl, pour the dressing over and add toasted sesame seeds. Toss all together.

IF YOU LIKE THIS, TRY...

Subscribe to our bi-monthly eNewsletter

Sign Up Now

Products
Soy Sauces
Teriyaki Sauces
Gluten-Free Products
Teriyaki Takumi Sauces
Quick & Easy Marinades
Breadings & Coatings
Ponzu Sauces
Asian Authentics
Rice Vinegars
Curry Sauces
Seasoning Mixes
Soup Mixes
PEARL® Organic Soymilk
PEARL® Organic Smart Soymilk
Recipes
Appetizer
Entrees
Salads
Soups
Side Dishes
Miscellaneous
Videos & Cooking Demos
Seasonal Favorites
Store

©2017 KIKKOMAN SALES USA, INC. All Rights Reserved

PrivacySitemap