Sunomono (Japanese Vinegar Salad)
User Reviews
5.0
3 reviews
Excellent
Sunomono (Japanese Vinegar Salad)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 ounces cellophane noodles
- 6 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon salt plus more for sprinkling on cucumbers
- 2 Japanese cucumbers or 1 English cucumber (12 ounces)
For Garnish:
- chopped green onions
- Toasted white and/or black sesame seeds
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Instructions
- Place the cellophane noodles in a medium bowl filled with very hot water. Let sit until noodles are clear and tender. Drain, rinse, and drain again to remove as much moisture as possible. Cut the noodles a couple of times to make easier to handle and mix.
- In the drained medium bowl, whisk together rice vinegar, sugar, soy sauce, and salt until ingredients are completely dissolved. Mix in the noodles. Chill in refrigerator.
- Clean the cucumbers well and cut crosswise into very thin slices. Lay out the slices in a colander and sprinkle with salt. Let sit for 15-30 minutes. Rinse and drain well.
- Mix the slices with the chilled noodle mixture and return to the refrigerator for at least 15 minutes. Garnish with desired toppings and serve cold.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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