Print

Japanese Sweet Cucumber Salad Sunomono

Author Sharon Wong

Ingredients

  • 4 Japanese or Persian cucumbers 3/4 pound
  • sprinkle of salt
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar

Instructions

  1. Wash cucumbers and slice them (1/8th inch thickness), discard the ends.
  2. Sprinkle with salt and set aside for 5-10 minutes.
  3. Rinse the cucumbers and drain.
  4. Toss with vinegar and sugar and refrigerate for 20-30 minutes before serving.