Japanese Cucumber Salad (Sunomono)
Cool and delicious salad of cucumbers, dressed with soy sauce and vinegar.
Ingredients
Ingredients
- 2 cups cucumbers peeled* and halved, lengthwise
- 1/4 cup rice wine vinegar
- 1 Tbsp. soy sauce or tamari, for gluten free
- 1/4 tsp. sesame oil or to taste
- 1/2-1 tsp. salt or to taste
- 1/8 tsp. pepper or to taste
- 1 Tbsp. sugar
- sesame seeds for garnish
Instructions
Directions
- Cut cucumber in half, lengthwise. Most cucumbers should be seeded- using a spoon, gently scrape out seeds and discard. Thinly slice the cucumbers with a knife or mandoline.
- In a small bowl, combine sugar, soy sauce (or tamari), rice wine vinegar, sesame oil, salt and pepper, and mix well.
- In a separate medium serving bowl, add sliced cucumbers. Pour the liquid mixture over cucumbers. Mix gently. Let marinate for at least 20 minutes in refrigerator.
- Sprinkle with sesame seeds and serve.
Notes
*Notes:
I don't peel English cucumbers, but I would suggest peeling traditional cucumbers.
I don't peel English cucumbers, but I would suggest peeling traditional cucumbers.