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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Japanese Cucumber Salad (Sunomono) Recipe

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This recipe for Japanese Cucumber Salad (Sunomono) is from The Putnam Family Cookbook Project, 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:  
1 cup Rice Vinegar (unseasoned)
3/4 cup sugar

Add what you like of the following
Cucumbers - seeded and cut thin
Cabbage sliced thin
Carrots - sliced in thin strips- julienne
Daikon radish - sliced in thin strips - julienne
Sesame seeds - sprinkle on top just before serving
Directions:
Directions:
Mix vinegar and sugar to dissolve.

Prepare the veggies you want.

Mix together - let it sit in the refrigerator 1/2 day or overnight to pickle.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Overnight to pickle
Personal Notes:
Personal Notes:
From Linda's Susi cooking class.

 

 

 

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