Cucumber Sunomono Recipe - Allrecipes.com
Cucumber Sunomono Recipe
  • READY IN hrs

Cucumber Sunomono

Recipe by  

"A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
  2. In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2007

First of all, this salad is called "SUNOMONO", not "Sunomo". It's Japanese. I give this recipe 4 stars because it's quite good but I made a few additions that made it 5 stars. I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds. Everyone loved it :)

 
Most Helpful Critical Review
Oct 16, 2005

it was so-so. Too sweet.

 
May 31, 2011

Great recipe. Thank you. Some people are so rude! It's called this not that. I added this this and that etc... If people are going to add so much to a recipe, then you are not following the recipe, so how can you rate it one way or another? If you insist on changing so much on a recipe, write your own and don't say you followed somone's recipe (but made your own additions) and then leave them 4 stars after you completely changed the recipe.

 
May 07, 2011

This was tasty and refreshing. It went great with our main dish, "Japanese Beef Stir Fry," recipe also from this site, and would also be wonderful with sushi. I had something similar at an excellent sushi restaurant in Minneapolis and this was almost a carbon copy. A little sweet (I used Splenda), a little gingery, but that's the way it's supposed to be. A definite "make again."

 
Sep 30, 2011

Delicious and light. I use Mizkan rice vinegar, there are two versions - seasoned and unseasoned. If you use the seasoned variety like I did here, you do not need to add salt or sugar. I simply sliced the cucumber, added the vinegar and grated the ginger and that was it for a fab salad! As a tip, freeze your ginger and take it out of the freezer to grate as necessary (no need to wait to thaw out, just grate and pop the rest back in the freezer). Ginger grated like this will be finer than you can chop with a knife and give a lighter background finish to your dish.

 
Aug 10, 2005

Excellent summer salad. Refreshing and light. I omitted the ginger and added some shredded carrot and nori (seaweed). The perfect side dish for our sushi roll dinner. Even my toddler liked the salad.

 
Feb 17, 2006

This is a standby for a light, palate-cleansing, cooling side to many of the spicy dishes we enjoy at my house. It's not a stand-alone salad though. I sometimes substitute dry ginger (about 3/4 tsp) for the fresh, if I don't have any. I always use Splenda instead of sugar for lower calories and carbs.

 
Feb 26, 2006

This reminds me of a similar cucumber dish my Mom makes - this one's is just a bit sweeter. My mom also includes thinly sliced red onion in her's - it adds a nice little variety in texture. A deliciously light side dish.

 

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Nutrition

  • Calories
  • 27 kcal
  • 1%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 467 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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