Spicy Asian Cucumber Salad (Sunomono)

5 from 1 vote

This spicy cucumber salad is light and crunchy with a tangy vinegar dressing and is best enjoyed as a side dish or appetizer.

Ingredients

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.

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)