Sunomono- Japanese Cucumber Salad

This salad is light and refreshing. The simple ingredients mean I always have the ingredients to make it on hand. It is a great salad to make ahead. Perfect for snacking on by itself or as a side dish. To make it a meal, the addition of shredded Imitation Crab is perfect. I love it with Poke also.

The key to keeping the cucumber crunchy is salting and squeezing all the water out. That helps it stay crunchy and take on the flavors of the dressing.

Sunomono- Japanese Cucumber Salad

1 English cucumber 

2 teaspoons kosher salt

2 tablespoons Rice Wine vinegar

2 tablespoons Mirin

1 tablespoon soy sauce

Sesame seeds, toasted in a dry pan

Kosher salt to taste

1. Wash cucumbers, cut off the ends. Slice thin. You can use a mandolin; I just use a knife. I also used a julienne peeler to peel some of the cucumber, but that's not necessary.  I just like the way it looks. 
2. Toss cucumbers with two teaspoons of kosher salt. Place in a colander and let them sweat for 10 to 15 minutes.
3. Rinse the cucumbers with cool water. Then squeeze them to remove excess liquid.
4. Combine the rice vinegar, Mirin, and soy sauce. Add kosher salt to taste 
5. Mix the cucumber into the dressing. Adjust seasonings. 
6. Cover and let marinate for at least an hour to overnight. 
7. Toss with sesame seeds before serving. 

Notes:

Not traditional, but I'll sometimes add:

•  Thinly sliced jalapeño.
• 1/2 teaspoon of sesame oil can be added
• Chili pepper flakes
• Chopped cilantro
• Thinly sliced scallions or red onion