Feeling overwhelmed by your busy schedule but still craving something fresh and delicious? Look no further than this quick and easy 10 Minute Sunomono, a classic Japanese cucumber salad that adds a burst of flavor to any meal in no time.
Imagine the crisp crunch of cool cucumbers paired with a tangy, sweet dressing that dances on your taste buds. Sunomono is not just a salad; it’s a refreshing side dish that complements nearly any main course. Typically served cold, its lightness and flavor make it a standout, especially on warm days or when you want something quick yet satisfying.
State the Benefits
Why should you whip up this Sunomono today? Here are a few very good reasons:
- It’s super quick to prepare, taking only 10 minutes!
- Uses simple ingredients that you probably already have at home.
- Perfect for meal prep or as a light side for any meal.
Why You’ll Love This Recipe
- Ready in 10 minutes: Perfect for your busy weeknight dinners.
- Made with pantry staples: No fancy ingredients needed!
- Naturally vegan and gluten-free: Great for various dietary needs.
- Great for meal prep: Store and enjoy throughout the week!
Ingredients for 10 Minute Sunomono
- 1 large Japanese cucumber (see Note 1)
- 1 teaspoon sea salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Step-by-Step Instructions of 10 Minute Sunomono
- Slice the cucumber: Using a mandoline or a sharp knife, thinly slice the Japanese cucumber.
- Sprinkle with salt: Place the cucumber slices in a bowl and sprinkle with sea salt. Let it sit for 5 minutes to draw out excess moisture.
- Prepare the dressing: In a small bowl, combine rice wine vinegar, sugar, and soy sauce. Stir until the sugar dissolves.
- Mix the cucumber and dressing: After 5 minutes, rinse and drain the cucumber slices. Add them to the dressing and mix well.
- Serve and garnish: Transfer to a serving dish, sprinkle with toasted sesame seeds, and serve chilled.
Tips for Success
- Use a sharp knife or mandoline for even slices: This will help achieve a great texture.
- Adjust the sugar: Depending on your taste preference, you can add a little more sugar for sweetness.
- Chill before serving: Letting the salad sit for a few minutes enhances the flavor even more.
Substitutions & Variations of 10 Minute Sunomono
- To Make It Vegan/Gluten-Free: Ensure your soy sauce is gluten-free; tamari works great for this.
- Variations: Feel free to add shredded carrots, seaweed, or even a sprinkle of chili flakes for a bit of heat!
Storage Instructions of 10 Minute Sunomono
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: This dish is best enjoyed fresh, but if needed, it can be stored for a short period, just be aware that the cucumber may lose its crunch.
- Make-Ahead: You can prepare the dressing in advance and just pour it over the cucumbers right before serving.
Frequently Asked Questions (FAQ) of 10 Minute Sunomono
Can I use regular cucumbers?
Yes, but Japanese cucumbers are thinner and have fewer seeds, making for a crisper salad.How can I add more flavor?
Consider adding a splash of citrus juice or a bit of grated ginger for extra zing.Is this salad good for meal prep?
Absolutely! Just keep the dressing separate until you’re ready to eat to maintain the crunch.
Final Toughts
This 10 Minute Sunomono is not only a gorgeous dish to brighten up your table, but it’s also a breeze to make amidst a busy lifestyle. With its fresh flavors and simple ingredients, it’s sure to become a go-to recipe whenever you need a quick and delicious side. Give it a try and let us know how it turns out! Your feedback and star rating are always welcome!
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10 Minute Sunomono
A quick and easy Japanese cucumber salad that adds a burst of flavor to any meal in just 10 minutes.
- Total Time: 10 minutes
- Yield: 2 servings
Ingredients
- 1 large Japanese cucumber
- 1 teaspoon sea salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Slice the cucumber: Using a mandoline or a sharp knife, thinly slice the Japanese cucumber.
- Sprinkle with salt: Place the cucumber slices in a bowl and sprinkle with sea salt. Let it sit for 5 minutes to draw out excess moisture.
- Prepare the dressing: In a small bowl, combine rice wine vinegar, sugar, and soy sauce. Stir until the sugar dissolves.
- Mix the cucumber and dressing: After 5 minutes, rinse and drain the cucumber slices. Add them to the dressing and mix well.
- Serve and garnish: Transfer to a serving dish, sprinkle with toasted sesame seeds, and serve chilled.
Notes
For the best texture, use a sharp knife or mandoline for even slices. Letting the salad chill before serving enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegan, Gluten-Free