Cucumber Sunomono recipe

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Ingredients

2 large cucumbers, peeled
⅓ cup rice vinegar
4 teaspoons white sugar
1 teaspoon salt
1 ½ teaspoons minced fresh ginger root

Nutrition Info

26.8 calories
carbohydrate: 6.2 g
cholesterol: : -
fat: 0.2 g
fiber: 0.8 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 467.4 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 servings

Recipe Note

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

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