Kelly Moran MD
@kellmo
Japanese Cucumber Salad (Sunomono)
A refreshing and tangy Japanese cucumber salad, Sunomono is a perfect side dish that combines the crispness of cucumbers with a sweet and sour dressing. This easy-to-make salad is ideal for summer meals or as a light appetizer.
Details
- Cuisine:japanese
- Diet:vegan
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:5
- Views:5
Recipe Information
- Prep time20 min.
- Total time20 min.
- Servings5
Ingredients
- 2 large, peeled
- 1/3 cup
- 4 teaspoons
- 1 1/2 teaspoons
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Japanese Cucumber Salad (Sunomono).
Step 1
Begin by slicing the cucumbers in half lengthwise, carefully removing any large seeds.
Step 2
Next, cut the cucumbers into delicate, thin crosswise slices that will soak up the flavors beautifully.
Step 3
In a small bowl, whisk together rice vinegar, white sugar, minced ginger, and a pinch of salt, stirring until the sugar fully dissolves into a tangy dressing.
Step 4
Gently add the cucumber slices to the bowl, tossing them with care to ensure each piece is evenly coated in the vibrant dressing.
Step 5
This refreshing cucumber salad is not just a side dish; it’s a delightful burst of flavor that complements any meal.
Step 6
Enjoy the crispness and the zing of ginger with every bite!.