When I was a kid, my grandma would make me traditional sunomono and I would eat boatloads of it. I loved it and would get super excited when she made it. When she didn’t have it prepared but had a cucumber on hand, she would cut up the cucumber and pour soy sauce on it. This is also extremely tasty.
This is my mix of her delicious and simple cucumber salad. It takes under 10 minutes to make–the hardest part is cutting the cucumbers, and it tastes incredibly refreshing on a hot summer day. Honestly, this is good on any day with any weather.
The most important thing is to make sure your cucumbers are Japanese, English, or Persian and chilled. You don’t want to use regular cucumbers as they’re too thick and have a waxy coating.
Take your cucumbers and remove some of the peel. Slice and then cut in half moons. You can cut these as thin or thick as you’d like. I prefer my slices to be somewhat thick so I get more of the cucmber taste amidst the dressing. Place in a bowl. See, now the hardest part of this salad is done!
Mix together your tamari, rice vinegar, and sesame oil and pour over cucumbers. Mix well, making sure all of the cucumbers are coated.
Serve and enjoy!
Do you enjoy cold salads? What other salads do you enjoy eating? Let me know in the comments!Print
A delicious, chilled cucumber salad with an Asian flair
2 Chilled, English Cucumbers (can be Japanese or Persian if available)
1/4 cup Tamari
2 TBSP Rice Vinegar
1 TBSP Seasame Oil
Seasame Seeds (optional)
Seaweed Flakes (optional)
With a vegetable peeler, remove strips of the cucumber skin. I usually will remove 3 strips.
Slice the cucumbers and then chop the slices in half, creating half moon shapes. Place into a bowl.
Mix together the tamari, rice vinegar, and sesame oil. Pour over the cucumbers and mix well, ensuring all of the cucumbers are coated.
If desired, sprinkle with sesame seeds and/or seaweed flakes.
Serve and enjoy.
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