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Friday, September 15, 2017

Japanese Cucumber Salad (sunomono)

This salad is tangy, crunchy and a little sweet. 

Great as an appetizer, side dish or accoutrement to a meal!

Use this salad with my recipe, Shrimp Stacks:

Japanese Cucumber Salad (Sunomono)

Preparation: 10 min
                  Cook Time:  0 min  Total Time: 10 min                       

          1 cucumber, peeled and chopped
          2 tbsp rice vinegar
          3 tbsp sesame oil
          1 tsp soy sauce
          1/2 tbsp honey or sugar
          1 tsp sesame seeds
          1/2 tsp salt


          1. Slice cucumber into discs and then quarter the slices. Toss the cucumber in salt and then drain them 
               using a colander under cold water. 

          2. Mix all other ingredients in a bowl until well blended. I allow my vinegar to break down the  
             sugar/honey before I add the other ingredients (2-3 minutes).

         3.  Add the cucumbers into the mixture and toss until well coated. Serve immediately or make ahead of 
            time and refrigerate.


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