Sunomono (Japanese Cucumber Salad)

This was such a delicious dish and extremely inexpensive as well. The sweet & sour taste from the sugar and the vinegar is perfectly balanced. The slight heat from the ginger just takes this recipe to the next level. This salad also pairs well with perfectly with most proteins, whether it be poultry, seafood or even a ribeye on the grill.

I made this recipe (as I have in the past) with three English cucumbers sliced super-thin on a mandoline and added shallot and omitted the ginger. I added the recommended amount of sugar but it was too sweet so I added some Togarashi to increase the heat and I also added some sesame oil (just slight amount) and we really enjoyed it. So tasty. Make sure to drain the liquid coming off the cucumbers before adding any other ingredients (including salt). We drained the liquid three times -- right after the initial slicing, again after adding the salt, and after an hour before we added all the other ingredients. Bonus: if you have other veg around (say, baby carrots or small mushrooms) pour the spare cucumber pickling liquid into a jar/container and then put the carrots or mushrooms or whatever into the jar and let them pickle over a few days. Season the resultant veggies and enjoy :-)

So tasty. I had to use lemon juice and red wine vinegar to replace the rice vinegar. But it turned out great.

So flavorful, you'd think more ingredients went into this! Very refreshing on a summer day, and would pair perfectly with lettuce wraps. The ginger and rice vinegar add a nice brightness. The only thing I might do differently is to slice the cucumber a bit thicker to prevent them from going soft. I used a mandolin to make slicing easier. Delicious!

This is delicious! I made the recipe as is and I wouldn't change much! Maybe the addition of carrots or red onion but that's it!

Yummy and easy! I added sesame seeds to finish - perfect!