Sunomono Japanese Cucumber Salad


Photo: flickr user norwichnuts
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Ingredients

2 cucumbers, peeled (leave thin strips of green peel)
1/2 carrot, grated
2 teaspoons toasted Kurogoma (black sesame seeds)
1 tablespoon salt
Juice of 1 lemon
2 tablespoons sugar (add sugar to l
1/4 cup NATURAL rice wine vinegar

Preparation

1
Salt the cucumbers in medium bowl. Let sit 5 to 10 minutes while you make the dressing. Squeeze excess water out of the cucumbers.
2
Pour dressing over cucumbers. Add carrots. Sprinkle seeds. Chill before serving.
3
Variation: For those watching their salt and sugar consumption, pour enough SEASONED rice wine vinegar over sliced cucumbers to cover. Omit lemon juice and sugar. Add carrots and sprinkle seeds. Chill before serving. Serves 8.

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Yield:

24.0 servings

Added:

December 8, 2009

Creator:

Anonymous

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