Japanese Cucumber Salad (Sunomono) Recipe

Ingredients

• cucumbers
• teaspoon ssalt
• 1/2 cup lemon juice
• 1/2 cup white sugar
• tablespoon white wine vinegar
• 1/4 cup toasted sesame seeds, or to taste

Instructions

1. Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
2. Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
3. Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.