Elevated Snacks · Japanese
Quick-Pickled Cucumber Sunomono with Wakame
A crisp, refreshing side salad with a perfect sweet-and-sour balance, cleansing the palate with every bite.
Why This Works
Removing the water from the cucumbers through salting and squeezing prevents the vinegar dressing from diluting, keeping the flavors sharp and concentrated throughout.
The Upgrade
Add a few shavings of fresh ginger to the vinegar dressing for an extra spicy-citrus kick.
Chef's Secret
Michelin TechniqueUse English or Japanese cucumbers because they have thinner skins and fewer seeds, leading to a much crisper salad that retains its crunch.
Ingredients
Total time including resting: 25 min
Directions
Thinly slice the cucumbers into rounds using a mandoline or sharp knife.
Toss the slices with the salt in a bowl and let sit for 10 minutes to draw out excess moisture.
Rehydrate the dried wakame in warm water for 5 minutes, then drain and squeeze out all liquid.
Firmly squeeze the cucumbers with your hands to remove as much water as possible.
Whisk the rice vinegar and sugar in a small bowl until the sugar is fully dissolved.
Combine the cucumbers, rehydrated wakame, and vinegar mixture in a bowl.
Chill for 5 minutes before topping with sesame seeds and serving.
Wine Pairing
Grüner Veltliner
White Wine
The BottleDomäne Wachau Federspiel Terrassen
With its characteristic white pepper notes and high acidity, Grüner Veltliner is the definitive pairing for cucumbers. It enhances the crispness of the vegetable while echoing the vinegar's brightness.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Salty Roasted Almonds
A handful of nuts adds a protein-dense crunch that makes the light salad feel more substantial.
Ingredients
Directions
Preheat oven to 350°F.
Toss almonds with oil on a rimmed baking sheet until evenly coated.
Roast for 10 minutes until golden and fragrant.
Remove from oven and immediately shower with sea salt while hot.
Cool completely to achieve maximum crunch.
Side Dish
Sesame Rice Crackers
Crispy crackers serve as a vehicle for the salad, adding a satisfying toasted element.
Ingredients
Directions
Preheat oven to 375°F.
Combine rice, seeds, soy sauce, and oil in a bowl, mixing until sticky.
Spread mixture thinly onto parchment paper and press into a flat, compact sheet.
Bake for 15-18 minutes until edges turn deep golden brown.
Allow to crisp completely before breaking into shards.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.