Japanese-Style Cucumber and Kombu Salad

This traditional Japanese-style cucumber and kombu salad is a type of sunumono — vinegary cold dishes that add savor to the plate. Kombu is one of the most widely used sea vegetables in Japanese cuisine, surpassed only by nori.

Sunomono preparations can impart a range of vinegary, salty flavors, from mild to quite tart. This salad is on the mild side, though you can always ramp up the vinegar and salt to your taste.

Look for kombu in natural foods stores and online sources. The original Japanese dish is often made with kyuri, or Japanese cucumber, but since this vegetable isn’t readily available in Western markets, a firm, crisp English cucumber is a good stand-in. 

For the most part kombu — a dark-green, long-leafed sea vegetable — is harvested from the Hokkaido area of the Sea of Japan. With its mild flavor, is a good choice for those who aren’t fond of strong sea flavors.

Like other sea vegetables, kombu is rich in minerals, notably calcium, phosphorus, and iron. It also contains an array of trace minerals. including iodine and selenium, and moderate amounts of several B vitamins and vitamin C.

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Yield: 4 to 6

Japanese-Style Cucumber and Kombu Salad

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This traditional Japanese-style cucumber and kombu salad is a type of sunumono — vinegary cold dishes served with meals. 

Prep Time 10 minutes

Additional Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Ingredients

• 10- to 12-inch length of kombu
• 1 long English cucumber, very thinly sliced
• 1/2 cup matchstick-cut daikon radish or turnip, optional
• 2 tablespoons very thinly sliced scallion
• 3 tablespoons rice vinegar
• 1 tablespoon natural granulated sugar
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds

Instructions

1. Salt the thinly sliced cucumber lightly and leave in a colander for 15 to 20 minutes. Spread on several layers of paper towel, cover with more paper towel and squeeze to extract moisture.
2. Meanwhile, reconstitute the kombu by soaking for 10 minutes in lukewarm water. Drain well and cut into bite-sized pieces. 
3. Combine the reconstituted kombu in a shallow container with the cucumber, optional daikon, and scallion.
4. Add the vinegar, sugar, and sesame oil toss well to combine. Cover and let stand for an hour or so before serving, stirring from time to time. 
5. Just before serving, toss with the sesame seeds. Transfer to a serving bowl, and serve.

Notes

Variation: Substitute an equivalent amount of wakame in place of the kombu. Reconstitute according to package directions.

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Simple Asian-Style Sesame-Cucumber Salad

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