Description
Here is an easy recipe for Sunomono, the traditional, light Japanese cucumber salad. This recipe is gluten free.
Ingredients
Units
Scale
- 3 small cucumbers – approximately 1 lb
- 3 Tbls Rice Vinegar
- 1/2 tsp Salt
- 1/2 tsp Tamari
- 1 Tbls Sugar
- 1 tsp Sesame Seeds
Instructions
- Slice the cucumbers very thin and place them in a bowl with plenty of room for mixing.
- Put the vinegar, salt, tamari and sugar into a smaller bowl and mix well.
- Pour the dressing over the cucumber slices and mix gently but thoroughly.
- Sprinkle the sesame seeds over the sunomono and mix them in.
- Let sit in the refrigerator for at least 30 minutes. Give it one last stir before serving.
Notes
The 2 Cooks in the Kitchen video for this recipe will be available January 2, 2024.
