Recipe of Mushroom Salad Japanese

Japanese Cucumber Salad (Sunomono)

I found this recipe in the october 2005 issue of the australian magazine 'super food ideas'.

Recipe Summary Japanese Cucumber Salad (Sunomono)

A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!

Ingredients | Mushroom Salad Japanese

5 cucumbers

2 teaspoons salt

½ cup lemon juice

½ cup white sugar

1 tablespoon white wine vinegar

¼ cup toasted sesame seeds, or to taste

Directions

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.

Info | Mushroom Salad Japanese

prep: 15 mins additional: 45 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Japanese Cucumber Salad (Sunomono)

Salad, Vegetable Salad Recipes, Cucumber Salad Recipes,