Sunomono (Vinegared Cucumber)
Recipe: #20149
July 15, 2015
Categories: Salads, Vegetable Salad, Cucumber, Japanese, Fat Free Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Sugar, more
"A light "salad" to accompany tempura or Japanese meals. Cook time is marinating time."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
6 Reviews
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