Sunomono Salad, A Refreshing Cucumber Salad

Sunomono Salad

 

Sunomono Salad
Sunomono Salad

I love Sunomono Salad. Like so many Japanese dishes, the simplicity of the carefully chosen ingredients allow the main one to shine. In this case the main ingredient is cucumber. Somehow a simple dressing of rice vinegar, sugar and tamari, tart and sweet, elevate the cucumber into something more. In a  sunomono salad, cucumber somehow seems to become even more crisp and refreshing.

After a slow start, cucumbers are coming on fast and furious in my garden. Every time I look, there's a new one to pick. I like using them in my morning smoothies, so I am managing to keep up with them, but just barely.

Did you know that cucumbers are not only a refreshing summer snack, but are super healthy and nutrient packed as well? If you are interested, check out The World's Healthiest Foods, one of my favourite websites, to find out more.

I have a spiralizer, but never intended to do a post with it, just because I'm a bit of a rebel when it comes to trends. This is a trend that could have staying power though, because unlike some, it's a healthy one. I've used mine with zucchini and carrots, so when cucumbers got me thinking sunomono salad, I brought it out. I found that this device was perfect for making this salad, eliminating the noodles. And it was effortlessly fun spinning out these beautiful cucumber noodles.

We didn't miss the noodles. Sunomono salad is all about that cucumber, so, my take on this dish is about that lovely vegetable, (although really, it's a fruit) and how this recipe elevates it and celebrates it. I like to have all of the ingredients chilled, because, you want to serve this salad immediately. So make the dressing ahead of time, and put it, along with the cucumbers, into the fridge until you plan to eat it.

This recipe makes 2 side dishes. Increase for more servings.

Sunomono Salad
Sunomono Salad

Sunomono Salad, A Refreshing Cucumber Salad

Ingredients

  • 2 long English Cucumbers
  • 1/2 cup rice vinegar
  • 1 tbsp granulated sugar
  • 1 tbsp tamari sauce (you can substitute soy sauce)
  • lemon slices, for garnish

Instructions

  1. If you have a spiralizer, use it, otherwise, use a cheese grater or a vegetable peeler to turn your cucumbers into noodles, or ribbons.
  2. Put vinegar, sugar, and tamari into a jar with a lid and shake until sugar is dissolved.
  3. Divide cucumber into bowls.
  4. Pour dressing over each bowl.
  5. Garnish with lemon slices and serve immediately.
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Sunomono Salad
Sunomono Salad

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16 thoughts on “Sunomono Salad, A Refreshing Cucumber Salad

  1. This looks delicious and incredibly refreshing Colleen! Perfect for a hot summers day. I’m condo living at the moment but plan to have a home and garden in my future very soon….I can’t wait to have fresh from the garden cucumbers to enjoy for this recipe! Thanks for sharing 🙂

  2. I always order sunomono when I go to Japanese restaurants. Love the idea of using cucumber. It’s so easy and refreshing, I should have made them at home ! Thanks for the recipe !

  3. I just picked an enormous bag of ‘surprise’ cucumbers from my garden yesterday. I was thinking of making a fattoush-like salad, but this would be an excellent option, too!

  4. Simple and perfect! I looooove sunomono, but I don’t make it often enough. I think it’s one of those dishes you have to make over and over again to figure out exactly where your perfect balance between sweet and sour lies. I’m quite interested in your noodle-free interpretation here! Going to have to give it a shot.

  5. I looooove sunomono salad. It’s amazing how something so simple can taste so refreshing and delicious. The cucumber noodles are such a great twist!

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