Quick Sunomono Cucumber Salad
Sunomono is built on balancing the sharp bite of rice vinegar with a touch of sweetness. The secret is drawing the excess water out of the cucumbers with salt before dressing them, which keeps the slices crisp rather than soggy. Slice them paper-thin, let them sweat, squeeze them dry, and toss in the dressing right before serving.
Water is the enemy of texture.
If you skip the salting step, your salad will turn into a puddle of brine within minutes. You want the cucumbers to bend without snapping.
- mandoline or very sharp chef's knife
- mixing bowl
- colander
- clean kitchen towel or paper towels
What goes in.
- 2Japanese or Persian cucumbers
- 1/2 tspsea salt
- 3 tbspunseasoned rice vinegar
- 1 tbspgranulated sugar
- 1/2 tspsoy sauce
- 1 tsptoasted sesame seeds
Evicting the water
Tossing the cucumber slices with salt and letting them sit for 15 minutes physically pulls water out of the cells. When you wring them out firmly in a towel, they become thirsty sponges ready to absorb the vinegar dressing.
The method.
Slice the cucumbers
Use a mandoline to create translucent, uniform discs. If you use a knife, aim for 1/8 inch thick.
Salt and rest
Place the slices in a colander and toss with the salt. Let them sit over a bowl for 15 minutes until they look wilted and limp.
Wring dry
Gather the cucumbers in a clean kitchen towel and twist tightly over the sink to expel as much liquid as possible.
Prepare the dressing
In a small bowl, whisk the rice vinegar, sugar, and soy sauce until the sugar crystals disappear entirely.
Combine
Place the squeezed cucumbers in a serving bowl, pour the dressing over them, and garnish with sesame seeds. Toss just before you put it on the table.
Other turns to take.
Wakame Sunomono
Add one tablespoon of rehydrated dried seaweed to the mixture for a hit of salt and oceanic texture.
Ginger Heat
Whisk in a half-teaspoon of freshly grated ginger into the dressing for a sharper, warmer finish.
When it doesn't go to plan.
Always use unseasoned rice vinegar; seasoned varieties contain extra salt and sugar that throw off the balance.
If your cucumbers are large and have thick seeds, scrape them out with a teaspoon before slicing to keep the salad tight.
Serve in small chilled bowls to maintain the temperature of the cucumbers.
The ones that keep coming up.
Can I make this ahead of time?
You can prepare the cucumbers and the dressing separately, but do not combine them until the very last minute or the vinegar will break down the vegetable fibers.
What if I don't have a mandoline?
A standard vegetable peeler works well to create wide, thin ribbons, though they will have a different texture than classic coins.
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