Cucumber Sunomono

Cucumber Sunomono

160 Reviews 10 Pics
CHRISTYJ
Recipe by  CHRISTYJ

“A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!”

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Ingredients

Adjust Servings

Original recipe yields 5 to 6 side salad servings

Directions

  1. Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
  2. In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

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Reviews (160)

Rate This Recipe
Kay
147

Kay

First of all, this salad is called "SUNOMONO", not "Sunomo". It's Japanese. I give this recipe 4 stars because it's quite good but I made a few additions that made it 5 stars. I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds. Everyone loved it :)

Spunky Buddy
45

Spunky Buddy

This was tasty and refreshing. It went great with our main dish, "Japanese Beef Stir Fry," recipe also from this site, and would also be wonderful with sushi. I had something similar at an excellent sushi restaurant in Minneapolis and this was almost a carbon copy. A little sweet (I used Splenda), a little gingery, but that's the way it's supposed to be. A definite "make again."

JustKC
33

JustKC

Excellent summer salad. Refreshing and light. I omitted the ginger and added some shredded carrot and nori (seaweed). The perfect side dish for our sushi roll dinner. Even my toddler liked the salad.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 27 cal
  • 1%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 6.2 g
  • 2%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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