Spicy Asian Cucumber Salad (Sunomono)
This spicy cucumber salad is light and crunchy with a tangy vinegar dressing and is best enjoyed as a side dish or appetizer.
Ingredients
For the cucumbers
- 2 English/hot house cucumbers, sliced into ⅛ inch rounds
- ½ tsp kosher salt
Dressing
- 2 tbsp rice wine vinegar
- 1 tbsp organic cane sugar
- ½ tsp red pepper flakes
- pinch of salt
Instructions
- Slice & salt the cucumbers. Wash the cucumbers and trim off the ends. Using either a mandoline (my preferred method) or a sharp knife, cut the cucumber into 1/8 inch rounds and put in a colander. Sprinkle them with salt and mix with your hands. Set aside in the sink for 10 minutes.
- Make the dressing. While the cucumber rests, make the dressing by adding the rice wine vinegar, sugar, red pepper flakes, and a pinch of salt to a small bowl. Whisk to combine.
- Remove the extra moisture. After the 10 minutes are up, gently squeeze the cucumbers to release their excess water. Place the tender cucumber slices in a bowl, add the dressing, and toss to combine.
- Serve. Serve immediately or store in the fridge until ready to eat. Feeds 4 as an appetizer or side.
Notes
-
How can you make this Asian cucumber salad using what you already have? Here are some ideas…
- Don't like spicy food? ➝ leave it out, but add one of the add-ins below
- No rice wine vinegar? ➝ other kinds of vinegar that will work: white wine, champagne, or raw apple cider
- No organic cane sugar? ➝ raw honey will work
- Add-in ideas ➝ minced garlic, finely diced shallot, a splash of coconut aminos, soy sauce, sesame seeds instead (black or white, toasted or raw - toasted will have more flavor)