Japanese Sweet Cucumber Salad Sunomono
Servings: 4
Cost: $2
Quick and easy Japanese inspired cucumber salad that is free of top allergens and can be easily doubled. You can prepare this dish ahead of time or prep it first so that cucumber slices can soak in seasoning while you prepare other dishes.
Print Recipe
Ingredients
- 4 Japanese or Persian cucumbers 3/4 pound
- sprinkle of salt
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
Instructions
- Thinly slice the cucumbers. (If using regular cucumbers, I recommend half peeling them into a striped appearance, cut in half lengthwise, and scoop out the seeds, then thinly slice.)
- Sprinkle with salt and set aside for 5-10 minutes.
- Rinse the cucumbers and drain.
- Transfer to a non-metalic bowl and toss with vinegar and sugar and refrigerate for 20-30 minutes before serving.
Notes
You can prepare this dish ahead of time or prep it first so that cucumber slices can soak in seasoning while you prepare other dishes.