Crisp & Tangy Cucumber Sunomono Salad
Recipe Collection: Salads
Crisp & Tangy Cucumber Sunomono Salad refreshes your palate with a vibrant Japanese dish that features thinly sliced cucumbers drizzled in a sweet and sour vinegar dressing. This vegan-friendly salad is perfect for any meal, offering a burst of flavor with a hint of ginger. Ideal as a side dish or a light appetizer, it pairs beautifully with grilled meats or rice dishes.
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Overview
This Japanese Cucumber Sunomono Salad is a refreshing and simple dish that combines thinly sliced cucumbers with a sweet and sour vinegar dressing. Perfect as a side dish or a light salad, it offers a delightful balance of flavors with a hint of ginger.
Diet Type
Vegan
Allergies
None
Cuisine
Japanese
Serving Size: 5
Cooking Time: 15 minutes
Ingredients
- 2 Large cucumbers, peeled
- 0.33 Cups (cup) rice vinegar
- 4 Teaspoons (tsp) white sugar
- 1.5 Teaspoons (tsp) fresh ginger root, minced
- 1 Teaspoon (tsp) salt
Steps
- Gather all ingredients.
- Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
- In a small bowl, mix rice vinegar, white sugar, minced ginger, and salt until well combined.
- Add the cucumber slices to the bowl and stir to coat them evenly with the dressing.
- For best flavor, refrigerate the salad for at least an hour before serving.
Notes
Timer
Enjoy your homemade Crisp & Tangy Cucumber Sunomono Salad!
