KCTS Kitchen Recipe: Sunomono (Japanese Cucumber Salad)
Sunomono (Japanese Cucumber Salad)
Chef Carol Dearth, The Sizzleworks Cooking School, Bellevue
Serves 2 to 4
Ingredients
2-4 cucumbers, sliced very thin, some pared, and some not
salt
Ginger Dressing
3 tablespoons Japanese rice vinegar
1 tablespoon sugar (superfine sugar will dissolve more easily)
small amount freshly grated ginger
Preparation
Salt sliced cucumbers and let stand 20 minutes. Squeeze, drain well. Meanwhile, mix all ingredients for dressing together; pour over cucumbers. Chill before serving.
