Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 93
- Carbohydrate: 18g
- Fat: 2g
- Fiber: 2g
- Protein: 2g
- Sugar: 13g
Related Recipes
Japanese Cucumber Sunomono
Sunomono (Japanese Cucumber and Seafood Salad)
Sunomono (Japanese Cucumber Salad)
Japanese Cucumber Salad
Japanese Restaurant Cucumber Salad
Japanese-Style Pickled Cucumber (Sunomono)
Pacific Rim Cucumber Salad
Thai-style Cucumber Salad
Korean-Style Cucumber Salad
Korean Cucumber Salad
Asian Cucumber Salad
