Cucumber Sunomono

Cucumber Sunomono is a refreshing Japanese salad that combines thinly sliced cucumbers with a tangy vinegar dressing, making it a perfect low-carb snack. This dish is light, crisp, and bursting with flavor, ideal for warm weather or as a palate cleanser.

Ingredients

• Cucumber - 1 medium (approximately 200g)
• Rice vinegar - 2 tablespoons (30ml)
• Soy sauce - 1 teaspoon (5ml)
• Erythritol (or sugar substitute) - 1 teaspoon (4g)
• Sesame oil - 1 teaspoon (5ml)
• Salt - 1/4 teaspoon (1.5g)
• Sesame seeds - 1 teaspoon (3g)
• Chili flakes (optional) - a pinch

Steps

1. Wash the cucumber and slice it thinly using a mandoline or a sharp knife.
2. Place the sliced cucumber in a bowl and sprinkle with salt. Let it sit for about 5 minutes to draw out excess moisture.
3. In a separate bowl, whisk together rice vinegar, soy sauce, erythritol, and sesame oil until well combined.
4. After 5 minutes, gently squeeze the cucumber slices to remove excess liquid, then rinse under cold water and drain.
5. Add the cucumber to the vinegar dressing and toss to coat evenly.
6. Sprinkle sesame seeds and optional chili flakes on top before serving.
7. Chill in the refrigerator for a few minutes if desired, then serve cold.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.15 L

Health Benefits

• Low in calories and carbohydrates, making it suitable for low-carb diets.
• Cucumbers are hydrating and rich in vitamins C and K.

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