Cucumber Recipe: Sunomono, Japanese Cucumber Salad Recipe
One of the salads I look forward to most in the summer is the Japanese cucumber salad known as sunomono. It’s not a complicated salad to make but it’s such a burst of flavor when served as a side dish. Both the hubby and I really love it. My second favorite thing to make with the cucumber harvest is tzatziki – that Greek sauce is so very good. I could eat it on almost anything. Of course, most of the cucumbers go into garlic dill relish – we use a lot of that around here.
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Cucumber Recipe: Sunomono (Cucumber Salad)
Serves 2
2 cucumbers
1/2 cup rice vinegar
1 TBS granulated sugar
salt
Peel and cut off the ends of the cucumbers. Slice them very thinly – around 1/8″. I use a mandoline to make them nice and even.
Place the cucumber slices in a colander and sprinkle liberally with salt. Let sit for about half an hour.
Mix the rice vinegar and sugar together and stir until the sugar dissolves.
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Squeeze the cucumbers to remove the salty liquid and then put them in a bowl.
Pour the vinegar mix over the squeezed cucumbers and let them sit for about 15 minutes.
Serve with a bit of parsley.
You can adjust the dressing to your taste – if you prefer it a little sweeter just add more sugar. The cucumbers are still crisp and the rice vinegar is not as acidic as other vinegars so the cucumbers are bright and refreshing.
How Was the Cucumber Recipe?
This simple salad is so refreshing. The cucumbers are still crisp and the dressing is tart from the vinegar yet sweet from the sugar. It goes so well with fish and chicken not to mention vegetarian dinner. I have eaten it with just rice. This cucumber recipe is one of the shining lights of summer – right up there with pesto!
