Sunomono (Japanese Cucumber Salad) with Shaulan Steenson

wakame seaweed

🥗Healthier: arame seaweed

💰Cheaper: nori

Arame is lower in calories and nori is often more accessible.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while white vinegar is cost-effective.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is budget-friendly.

Cut the ends off the cucumber and lightly peel some of the skin off.

Slice the cucumber in half and leave the seeds in.

Sprinkle a good amount of salt on the cucumber and mix to draw out water content.

Leave the salted cucumber to sit for about 20 minutes.

Squeeze out excess water from the cucumber after 20 minutes.

Rehydrate dried wakame seaweed separately and squeeze out excess water.

Slice ginger and wash it to mellow the flavor.

Add the squeezed cucumber and ginger to a bowl.

Add sesame oil, sugar, soy sauce, and rice vinegar to the bowl and mix.

Taste and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens