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Fresh Japanese Cucumber Sunomono Salad with Crab Sticks

Japanese cucumber sunomono salad - featured image
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A refreshing and easy-to-make Japanese cucumber sunomono salad featuring thinly sliced cucumbers and mild imitation crab sticks, dressed in a sweet and tangy rice vinegar dressing. Perfect as a light summer side dish.

Ingredients

Scale
  • 2 medium Japanese cucumbers, thinly sliced (about 1/8 inch or 3 mm thick)
  • 6 oz (170 g) imitation crab sticks, shredded or sliced
  • 3 tbsp rice vinegar
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp toasted sesame seeds (optional but recommended)
  • 1 tsp soy sauce (low sodium preferred)
  • 1 tbsp fresh wakame seaweed, rehydrated (optional)

Instructions

  1. Rinse and trim the ends of the cucumbers. Slice them paper-thin using a mandoline or sharp knife (about 1/8 inch or 3 mm thick). Place the slices in a large bowl, sprinkle with 1/2 teaspoon salt, and toss gently. Let sit for 10 minutes to draw out excess moisture.
  2. After 10 minutes, gently squeeze the cucumber slices to release any remaining water, then pat them dry with paper towels to keep the salad crisp.
  3. Shred or thinly slice the imitation crab sticks into bite-sized pieces and set aside.
  4. In a small bowl, whisk together rice vinegar, sugar, soy sauce, and a pinch of salt until the sugar dissolves. Adjust sweetness or saltiness to taste.
  5. Add the drained cucumbers, crab sticks, and optional rehydrated wakame seaweed into the large bowl. Pour the dressing over the top and gently toss using chopsticks or tongs to avoid bruising the cucumber slices.
  6. Chill the salad in the refrigerator for at least 15 minutes before serving. Just before serving, sprinkle toasted sesame seeds on top.

Notes

Thin slicing cucumbers is key to keep the salad crisp and absorb the dressing well. Salting cucumbers and letting them sit draws out excess water to prevent sogginess. Use low sodium soy sauce or tamari for gluten-free options. The salad tastes best chilled and should be tossed gently to avoid bruising the cucumbers. Can be made vegan by substituting crab sticks with marinated tofu or king oyster mushrooms.

Nutrition

Keywords: Japanese cucumber salad, sunomono, crab sticks, summer salad, easy side dish, rice vinegar dressing, sesame seeds, light salad

Find it online: https://elaraeats.com/fresh-japanese-cucumber-sunomono-salad-with-crab-sticks-easy-recipe-for-perfect-summer-side/