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Japanese Surimi Cucumber Salad

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Sunomono-Japanese Cucumber Salad

I learned how to make this from my Japanese mother-in-law. I love it because it's light and crunchy and soo delicious. It's great as a light appetizer or for a palate cleanser after heavier dishes like a chicken curry, or as a quick snack on those days that nothing else really sounds good to eat.

Ingredients:

2 large English cucumbers, thinly sliced

2 tsp kosher salt

1/3 cup rice vinegar

1 T apple cider vinegar

2-3 radishes, thinly sliced-optional

1 scallion, chopped finely-optional

Directions:

Cut cucumbers in half lengthwise and then slice as thinly as possible. You can use a mandolin slicer for this but it's not necessary. (just please be careful of your fingers when using a mandolin. My mom almost sliced the tip of her pinky finger off using one--in spite of my warnings!)

Put cucumber slices in a strainer and massage 1 teaspoon of kosher salt into slices and let water drain for about 20 min.

Put into a serving bowl and add remaining salt and vinegars. Let sit for at least a half hour for flavors to meld.

*Traditional Japanese sunomono includes soy sauce, crab and sugar, but my mother-in-law always made it without these extras and I prefer it her way it allows you to taste the cucumber flavor more. I have also seen recipes that include octopus and wakame seaweed. Be creative and make it to your taste.

#Sunomono #Japanese food #cooking #cucumber salad #pickled cucumber #Japanese salad #palate cleanser #appetizer