Another scorching hot day and summer has just begun. I have a little post here for an easy and forgiving dish using just cucumbers, rice vinegar, sugar (optional) and liquid aminos plus some sesame seed on top.
Known formally as Sunomono Salad, in Japanese restaurants, I make a raw vegan version of this. Its super refreshing in summer and a nice palate cleanser for between dishes. Or, as a side dish to other things.
The real trick is to slice the cucumbers as thin as possible. This recipe can be eaten right away but it really tastes much better if left to marinate in the fridge for a little while. Sometimes I just cant wait!
The non raw version uses soy sauce and toasted sesame seeds. I use liquid aminos and raw seeds and like it just fine.
3 cucumbers – seedless if possible
1/4 tsp salt (optional)
3 Tbsp rice vinegar – cider vinegar for paleo option
1 Tbsp raw sugar (optional)
1/4 tsp Liquid Aminos or Coconut Aminos for paleo/non soy option
1 tsp sesame seeds
Slice the cucumbers very thin – a mandolin or good knife skills will help.
Sprinkle the cucumbers in salt and let set for 5 minutes. If you don’t wish to use salt, skip this step. The salt just helps to get water out of the cucumbers.
Place the cucumbers in a towel press any water out then place in a bowl
In a separate dish, mix rice vinegar, sugar and aminos until the sugar is dissolved. If you are not using sugar, then just mix the ingredients with a fork.
Add the vinegar mixture to the cucumbers and top with sesame seeds.
Let sit in the fridge for a while and enjoy.
You can add some shreds of seaweed if you like – many Japanese restaurants do but it’s often not raw.