A refreshingly tangy cucumber sunomono salad in vinegar that makes a perfect side for Japanese and Asian dishes.
Serve with
Miso Chicken
Baked Meatballs with Sriracha Mayo
Substitutions
Gluten-free – Replace the soy sauce with tamari for a gluten-free version.
Cucumber Sunomono
Sweet and tangy lightly pickled cucumber.
Servings: 4 people
Ingredients
- 1 English cucumber
- ¼ teaspoon salt
- sesame seeds
Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon soy sauce
Instructions
- In a small mixing bowl, combine rice vinegar, sugar, salt, and soy sauce. Whisk well and set aside.
- Peel the skin off of the cucumbers completely or leave some to create stripes. Cut the cucumber in half lengthwise and use a spoon to scrape out the seeds. Slice into ¼ inch pieces.
- Put the sliced cucumber into a bowl and sprinkle them with salt. Mix well and let sit for 15 minutes so the salt can draw out liquid.
- Drain and squeeze out the liquid from the cucumbers. Add them into the bowl with the dressing and toss together well. Sprinkle with sesame seeds to serve.
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