Japanese Cucumber Salad (Sunomono)

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2 large English cucumbers

1/2 teaspoon kosher salt

3 scallions or green onions, thinly sliced

 

Sauce

1/4 cup rice vinegar

1 tablespoon tamari or soy sauce

1 tablespoon sesame oil 

1/2 teaspoon fresh ginger, minced

1 clove garlic, minced

2 teaspoons sugar

1/2 teaspoon sriracha, optional

2 tablespoons sesame seeds

 

1. Definitely take the time to toast the sesame seeds! it adds a fabulous flavor! Even if the container says the seeds toasted, toast them yourself! To toast, add sesame seeds to an ungreased skillet or pan over low heat. Gently shake the skillet to keep sesame seeds from sticking or burning and to have them toast evenly. Toast for 3 minutes or until golden and remove from heat.  

2. Score the cucumber lengthwise with the tines of a fork. This is a pretty presentation and helps sauce cling to the cucumber surface. Tip: I do this with all my salads with cucumbers in it!

3. Slice the cucumber thinly with a mandolin or a knife. Place the sliced cucumbers in a colander in a sink or over a bowl. Sprinkle with salt to release moisture. Let the cucumbers stand for 10 minutes, then gently pat dry.

4. Mix the sauce ingredients together. Place cucumbers in a bowl and add scallions. Pour sauce over the cucumber mixture. Toss to mix. Taste and adjust seasonings.

5. Refrigerate until ready to serve. The salad should last 3 days in refrigerated.

6. Serve with rice noodles on the side.

 

Expandthetable suggestions

Add other veggies: thinly sliced radishes, matchstick sliced carrots, zucchini

Add a Korean flavor: Add 1/3 cup Kimchi to the cucumber salad.
Gluten free: Use a gluten free soy sauce

Vinegars: If you don’t have rice vinegar, use a mild vinegar such as white or apple cider vinegar.

Less heat: Use less sriracha or omit

 

#Japanese #vegan #glutenfree #salad #sidedish #cucumbers

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Japanese Spinach Salad (Goma-ae)

Yield: Serves 2-3 as a side dish or appetizer.

 

Sauce

3 tablespoons sesame seeds

1 tablespoon tamari or soy sauce

1 tablespoon sugar

 

Spinach Salad

1 teaspoon kosher salt 

8 ounces spinach

 

1. Toasting sesame seeds greatly enhances the salad’s flavor so don’t skip this step, which only take 3 minutes! Even if the container says it is toasted, toast it yourself! Add sesame seeds to an ungreased skillet or pan over a low heat. Gently shake the skillet to keep sesame seeds from burning and to have them toast evenly. When golden, remove from heat.  

2. Cool and add tamari and sugar. Set aside.

3. Spinach: Bring water and salt to a boil. Place spinach in boiling water and boil for 2 minutes or until wilted. Drain in a colander or sieve and run the spinach under very cold water to stop the spinach cooking.  Drain thoroughly by placing spinach in a clean towel and squeezing all water out. 

4. Rough chop the spinach.

5. Toss with tamari mixture. Serve at room temperature or chilled with r4ice noodles on the side.  

6. Keep in an airtight container and store in the refrigerator for up to 2–3 days.

 

Note: This simple sauce is great with other steamed vegetables as well. See expandthetable suggestions below.If you are making both the Spinach and Cucumber Salads, double the amount of the sesame seeds that you are toasting to save time, as both recipes use toasted sesame seeds!
 

expandthetable suggestions

Add other veggies: Cabbage, Brussels Sprouts, bok choy, collards or kale, carrots, yam, green beans, snow peas, tomatoes, bell peppers

Less sugar:  Use Stevia, another sugar or honey substitute in place of sugar, following conversion measurements on package.

Gluten free: Use a gluten free soy sauce

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# Japanese #vegan #salad #side #gluten free

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