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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sunomono (Japanese Cucumber Salad) Recipe

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This recipe for Sunomono (Japanese Cucumber Salad) is from Epidemic Edibles, Etc., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large cucumbers, peeled
1/3 cup rice vinegar
4 teaspoons white sugar
1 teaspoon salt
1 1/2 teaspoons minced fresh ginger root

Optional: add thin carrot shavings, a few drops of sesame oil, some cracked pepper, or top with toasted sesame seeds just before serving.
Directions:
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.
3. Put cucumbers inside of the bowl, and stir so that cucumbers are coated with the mixture.
4. Refrigerate the bowl of cucumbers for at least 1 hour before serving.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
Some choose to leave the cucumber unpeeled, but I prefer it this way.

 

 

 

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