Sunomono (Vinegared Cucumber)

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"A light "salad" to accompany tempura or Japanese meals. Cook time is marinating time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (23 g)
  • Calories 20.3
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 292.6 mg
  • Total Carbohydrate - 5.1 g
  • Dietary Fiber - 0.1 g
  • Sugars - 4.4 g
  • Protein - 0 g
  • Calcium - 1.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Cut cucumber in half lengthwise and remove seeds with a teaspoon.

Step 2

Slice crosswise onto thin slices.

Step 3

Come all other ingredients and pour over cucumbers in a bowl. Marinate at least 1 hour.

Step 4

Serve as a salad or a relish.

Tips & Variations


No special items needed.

Related

starrynews

Great cucumbers! There's a lot of flavor here with just a few ingredients. Light and refreshing. Thanks for sharing! CQ2

review by:
(25 Aug 2015)

threeovens

You are right, this is a nice, light pickle. I used one from my garden and made it exactly as directed. I loved the combination of the tartness of the dressing and the fresh cucumber. A real winner for any occasion.

review by:
(3 Aug 2015)

charmie777

Delicious!!! I used an English (hothouse) cucumber and it was excellent. Crisp and refreshing. I loved the ginger in the dressing.

review by:
(2 Aug 2015)