This week’s Food Blogger Challenge food is cucumber. Now I won’t have fresh cucumbers until sometime in August so I had to rely on a couple from the supermarket. The hubby did the shopping and the two he brought home were a little on the soft side but they sufficed for this recipe. When the cucumbers first come in this is a salad I turn to again and again for it’s bright, light taste. I first had it in a Japanese restaurant and soon learned to make it at home to suit our tastes.
I so look forward to it every year and despite these cucumbers not being at their peak this was a delightful reminder of the summer to come.
Sunomono (Cucumber Salad)
1/2 cup rice vinegar
1 TBS granulated sugar
Peel and cut off the ends of the cucumbers. Slice them very thinly – around 1/8″.
Place the cucumber slices in a colander and sprinkle liberally with salt. Let sit for about half an hour.
Mix the rice vinegar and sugar together and stir until the sugar dissolves.
Squeeze the cucumbers to remove the salty liquid and then put them in a bowl.
Pour the vinegar mix over the squeezed cucumbers and let them sit for about 15 minutes.
Serve with a bit of parsley.
You can adjust the dressing to your taste – if you prefer it a little sweeter just add more sugar. The cucumbers are still crisp and the rice vinegar is not as acidic as other vinegars so the cucumbers are bright and refreshing.
Be sure to check out the other great cucumber recipes from the Food Bloggers this week:
Weekly challenge to push the creativity of food bloggers. Create an original recipe each week to accomodate the weeks ingredient. If you are a blogger that is interested in linking up your themed recipe, please join the Facebook group to learn how.