Recipes Nugget Markets Signature Recipes

Sunomono Salad

Inspired by Japanese cuisine, this light cucumber salad boasts a crisp texture, subtle sweetness, and vinegary tang perfect for starting off a meal.

4 tablespoons rice vinegar4 tablespoons rice vinegar 4 tablespoons rice vinegar
2 tablespoons granulated sugar2 tablespoons granulated sugar 2 tablespoons granulated sugar
1 teaspoon soy sauce1 teaspoon soy sauce 1 teaspoon soy sauce
¼ teaspoon kosher salt¼ teaspoon kosher salt ¼ teaspoon kosher salt
1 tablespoon dried wakame seaweed (optional)1 tablespoon dried wakame seaweed (optional) 1 tablespoon dried wakame seaweed (optional)
8 Persian cucumbers8 Persian cucumbers 8 Persian cucumbers
2 teaspoons sesame seeds, for garnish2 teaspoons sesame seeds, for garnish 2 teaspoons sesame seeds, for garnish

Combine the rice vinegar, sugar, soy sauce, and salt to make a dressing. Stir until sugar is dissolved then set aside.

If using wakame, place the seaweed in a bowl and cover with 1 cup of water to bloom, about 10 minutes. Once the wakame is soft, drain and set aside.

Slice the cucumbers into thin rounds, then place in a bowl with the wakame. Add the vinegar mixture and toss lightly to mix.

Transfer cucumber salad into a large serving bowl or individual bowls and sprinkle with sesame seeds to finish. Serve immediately.