Print: Japanese Restaurant Cucumber Salad

Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.

Prep

10 min

Cook

3 min

Servings

Difficulty

Hard

Ingredients

2 tablespoons white sugar
2 tablespoons rice vinegar
1 teaspoon Asian , toasted
1 teaspoon chili paste , sambal oelek
salt to taste
2 large cucumbers - peeled , seeded, and cut into 1/4-inch slices

Instructions

1 Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

Nutrition per serving

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