Sunomono Sonata
Quick-Pickled Cucumber, Marinated Cherry Tomatoes, and Tangy Red Onion Salad
25 minutes
Serves 4
SideJapaneseDairy-freeNut-freeShellfish-freeLow Sodium
Herb's take
Take a crunchy stroll through Japanese flavors with this refreshing sunomono. You’ll learn how quick-pickling can turn everyday veggies into a tangy, umami-packed sidekick, no fermentation patience required.
Ingredients
Yield
4
Instructions
- 01In a small saucepan, combine the rice vinegar, granulated sugar, and kosher salt. Heat over medium, stirring, just until the sugar and salt dissolve. Remove from heat and let cool to room temperature.
- 02Place the diced red onion in a heatproof bowl. Pour half the cooled vinegar mixture (about 1/4 cup) over the onions. Let them sit for 15 minutes, tossing once or twice to ensure even pickling.
- 03While the onions pickle, layer the sliced cucumber in a medium bowl and sprinkle with 1/2 teaspoon kosher salt. Toss well and let stand for 10 minutes, then rinse the cucumber under cold water and drain thoroughly. Pat dry with a clean towel.
- 04In a separate bowl, combine the halved cherry tomatoes, soy sauce, and toasted sesame oil. Toss to coat and let marinate for at least 10 minutes.
- 05Drain the pickled red onion, reserving the pickling liquid.
- 06In a serving bowl, gently toss together the drained cucumber, marinated tomatoes (including their marinade), and pickled red onion. Add the remaining half of the vinegar mixture and 1 tablespoon of the reserved onion pickling liquid.
- 07Sprinkle with toasted sesame seeds just before serving. Taste and adjust seasoning if needed with a pinch more salt. Serve chilled or at cool room temperature.
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