A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!
A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!
Great recipe. Thank you. Some people are so rude! It's called this not that. I added this this and that etc... If people are going to add so much to a recipe, then you are not following the recipe, so how can you rate it one way or another? If you insist on changing so much on a recipe, write your own and don't say you followed somone's recipe (but made your own additions) and then leave them 4 stars after you completely changed the recipe.Read More
Great recipe. Thank you. Some people are so rude! It's called this not that. I added this this and that etc... If people are going to add so much to a recipe, then you are not following the recipe, so how can you rate it one way or another? If you insist on changing so much on a recipe, write your own and don't say you followed somone's recipe (but made your own additions) and then leave them 4 stars after you completely changed the recipe.
First of all, this salad is called "SUNOMONO", not "Sunomo". It's Japanese. I give this recipe 4 stars because it's quite good but I made a few additions that made it 5 stars. I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds. Everyone loved it :)
Delicious and light. I use Mizkan rice vinegar, there are two versions - seasoned and unseasoned. If you use the seasoned variety like I did here, you do not need to add salt or sugar. I simply sliced the cucumber, added the vinegar and grated the ginger and that was it for a fab salad! As a tip, freeze your ginger and take it out of the freezer to grate as necessary (no need to wait to thaw out, just grate and pop the rest back in the freezer). Ginger grated like this will be finer than you can chop with a knife and give a lighter background finish to your dish.
This was tasty and refreshing. It went great with our main dish, "Japanese Beef Stir Fry," recipe also from this site, and would also be wonderful with sushi. I had something similar at an excellent sushi restaurant in Minneapolis and this was almost a carbon copy. A little sweet (I used Splenda), a little gingery, but that's the way it's supposed to be. A definite "make again."
Excellent summer salad. Refreshing and light. I omitted the ginger and added some shredded carrot and nori (seaweed). The perfect side dish for our sushi roll dinner. Even my toddler liked the salad.
This is a standby for a light, palate-cleansing, cooling side to many of the spicy dishes we enjoy at my house. It's not a stand-alone salad though. I sometimes substitute dry ginger (about 3/4 tsp) for the fresh, if I don't have any. I always use Splenda instead of sugar for lower calories and carbs.
This reminds me of a similar cucumber dish my Mom makes - this one's is just a bit sweeter. My mom also includes thinly sliced red onion in her's - it adds a nice little variety in texture. A deliciously light side dish.
it was so-so. Too sweet.
Very good! The only part that takes some time is the cutting of the cucumbers. I omitted the ginger because I did not have any at home, but it still was delicious!
Very tasty cucumbers just as I remember while growing up. I used a mandolin to slice the two Japanese cucumbers paper thin. I used Splenda in place of white sugar and followed the rest of the ingredients and meaurements as instructed. I love the vinegar "tang", sweetness with gingery taste in each bite. You can always adjust the amount of sweetness and tartness to your liking but the vinegar, sugar and ginger is key and what makes this dish. I especially like this super cold on a hot day-very refreshing! I served this along with, Japanese-Style Sesame Green Beans, ""Japanese Shrimp Sauce I,""Japanese Style Deep Fried Shrimp," and "Miso Soup," all from this website.
Wonderful! A light, refreshing dish for either an appetizer or side salad. I sprinkled a few sesame seeds on top and it was fabulous!
like another reviewer, I added sesame seeds... outstandind!! This is one for the permanent collection.
This is a staple in our fridge when the cucumbers start growing in like mad. Kids love to snack on it. We also add sweet onion. One tip is to pay attention if you are using 'Seasoned' Rice vinegar. This already contains sugar and I just cut out adding additional sugar or just add the tiniest bit
I didn't have rice wine vinegar so I used plain. TO make up for the boring vinegar I used fancy turbinado sugar instead of white and oh my GOODNESS. Just delicious. I did use powdered ginger and it was fine.
This is a really good basic recipe for sunomono. But for my family's taste, it calls for WAY too much vinegar. I cut it down to 1/4 cup of rice vinegar (actually just a tiny bit less. I only fill the 1/4 measuring cup about 3/4 of the way) and I only use 1 tsps of grated ginger root. I also sprinkle sesame seeds on it and pour a little bit of soy sauce over it to give it a little more flavor. For us, it is perfect :o)
This recipe is super easy and my family loved it! I have way too many cucumbers from my garden this year and this was a great way to use them. It is refreshing and light, which is perfect for summer. Make sure you use fresh ginger!!! Don't use the ginger spice in your cupboard!!!
This is the best recipe I have ever made using cucumbers in a vinegar marinade. I used Marukan Seasoned Gourmet Rice Vinegar with low salt and low sugar bought from our local health food grocery store. My husband devoured it. I added shavings of carrots as well. Wish I had more cucumbers to make another batch right away. It was not vinegary. If anything it was a perfect mix and nothing overpowered on flavor. Thanks to all the other reviewers who mention other recipes. I have found some delicious ones in the reviews for this dish and actually found this dish by reading someone else's review of another dish I made to go with the cucumber salad: Yakitori marinade from this site.
For the first time EVER we are using all the cucumbers in our garden thanks to this recipe! Thank you for posting it! The only change I really made was using powdered ginger instead of fresh because I didn't have any fresh on hand. I have used both and my husband prefers the powdered - I however like the fresh. Wonderful and thanks again!
Darn..I didn't read the reviews before I tried this recipe. It was too salty for me...and I like salt. I would use 1/2 the salt next time. I will make this again because we have a ton of cucumbers in our garden, but just with less salt.
This is refreshing, easy and healthy. I think I will add some grated carrot next time, according to PP's suggestions.
Love it! A perfect cucumber salad! I used agave nectar and used much less than 4t, so it wouldn't be too sweet. I also added 2 shredded carrots and probably had more ginger than the recipe called for (I love ginger). I also added some black pepper. It is very refreshing and I can't wait to take it to a summer potluck!
Perfect, absolutely perfect. A nice change from my husband's Germany cuke salad. The ginger adds so much to this.
I love this! Light and refreshing!
Somewhat light in flavor. The vinegar flavor is a lot less intimidating than I had expected. Made this for guests, as well as my entire class of students--everyone enjoyed this Japanese dish!
This recipe is terrific. I've made it several times and I love to pack it in my lunch!
I make a similar marinade for my cucumbers, but I had never thought to add ginger. Thank you so much for this recipe! Also used small seedless cucumbers which made preparing easier. No peeling and seeding :)
loved marinated cucumbers, I've tried lots of recipes I liked, but I LOVE this one!
My whole family loves this. I've cut out the seeds before, but it isn't necessary - you'll have more if you leave them in!
Unless I used the wrong measuring spoon, this was too salty. BUT it was just what I was looking for. Used a collossally huge cucumber from the farmer's market so I doubled the recipe. This morning they are swimming so I didn't need to. Used powdered ginger. Tastes good but turned everything a funny light brown. Due to the freshness of the cucumber, it's still pretty crunchy the next day. Next time: 1/2 the salt, fresh ginger, freshest cucember possible. Definately a keeper!
Fantastic! Didn't add the ginger. Added a splash of sesame oil.
Just like in the best sushi places! Just need to prepare in a covered bowl and shake very well then store in the fridge (covered) for at least two hours. Serve with soy sauce reduced with water and a little bit of lemon
Fabulous. Hubby is a convert after being reluctant to try. So easy and refreshing. I did have to substitute wine vinegar once and its just as good. For a twist, try adding a few thinly sliced onions to the mix instead of the ginger. We live near Vidalia, so sweet onions are frequently in our pantry. They make an excellent addition.
This is very good. I use half rice wine vinegar and half regular white vinegar. I find that it tastes better this way!
This tastes just like the cucumber salad we've had in Sushi restaurants. Delicious, easy to make & very light tasting. Can't tell you how it is the next day, because it was devoured at dinner last night!
My Japanese wife loves it just as it is! Thinks it to be quite authentic, although feels that the sugar should be reduced to 2 1/2 teaspoons(but that's just her...I like it just fine.)
Overall a bland, boring recipe. I think it's missing sesame oil or soy sauce. This did not impress anyone. I won't make this again.
Simple recipe and delicious cool salad. Next time I will add some finely shredded carrot, finely shredded or zested ginger and black sesame seeds. It will add a little pizaz to it.
Excellent! Better than the one we have been making for years. I like the addition of fresh ginger-- totally makes it! Flavor Tip: I sprinkled sesame seeds on the salad before serving.
that was really great although i did add some sesame oil to it and at the last minute right before serving topped it with toasted sesame seeds,,ended up tasting just like my neighborhood sushi bar,,yummy
Husband loved it...I did not.
From a cucumber disliker - - about as good as they can be!!
This was very good. I used a mandolin to make the slices. I added a sprinkle of black pepper, white sesame seeds, and red pepper flakes. Delicious!
I brought this to a potluck and an Asian friend said it reminded her of the food of her youth. Several people asked me for the recipe. My twist on it is adding 1 T sesame oil and a dash of red pepper flakes. That will up it to 5 stars!
Great summer side dish. Really easy. And my kids liked it.
I thought this easy recipe was too good to be true, and unfortunately it was. The Vinagrette definitely was missing something. I added more ginger and some soy sauce to perk it up, but it still wasn't very interesting. I think if you're looking for a fairly bland and easy to make side salad with japanese food you could get away with this--but don't go out of your way if you're trying to impress someone.
A lovely cool salad, great for summer. Vinegar or ginger was too strong for my daughter.
For the most part, yummy, but next time I will do half the salt, a bit too salty, and a few bites had way too much salt taste. Giving it four only for this reason. Will make again for sure, thanks for the recipe!
This was delicious. I already had sliced up cucumber that I needed to use up, and this was perfect!
Fantastic! The ginger gave it a refreshing flavor. I didn't scoop out the seeds as I used hot-house cucumbers, which have very few seeds in them. I also only let it sit about 40 minutes in the fridge but they were plenty flavorful at even that length. Thanks for the recipe!
Just right! I did top with toasted sesame seeds when I made it for my family which added to the yummy goodness!
Fair - ginger gave a different flavor that I am not used to.
Great recipe! I decided to use this when I was in a rush and needed a recipe that was faster than my usual. I used 1 large european cucumber to avoid the seeds and kept everything else at the listed amount. Served with asian fire meat, steamed rice and kimchee. Will be making this often!
Very good basic recipe to fool around with a little. I decided to cut the cucumbers into paper-thin strips using a vegetable peeler. Did the same to a carrot, and the color combination looks beautiful. The strips remind me of confetti and are fun to eat. Delicious salad!
Awesome! Cut back a little bit on vinegar...great with toasted sesame seeds and sesame oil...splash
Very nice, thanks :)
Tasted just like the Sunomono at my favorite Japanese restaurant. Loved it!
Loved it and very simple to make. I cut way back on the salt, using perhaps a 1/4 - 1/3 tsp and it was fine. I also added approx. 1/4 tsp of red pepper flakes which gave a nice kick.
I have always made cucumbers with a mayonnaise and vinegar sauce. I tried this for a little variety, and I don't think I'll ever go back to my old recipe. This was wonderful, so tasty and summery. I'm a big fan of ginger, so I made it just like the recipe said. As some others have suggested, I may add some carrot next time just for some added color.
It was far too sweet, and the combination of the intense flavors was distracting and unenjoyable.
This was really fantastic! The only bad thing I have to say about it is that it seemed like there was too much of the "dressing" for the cucumbers. But I just used a slotted spoon to serve them, and they turned out fine. Great recipe, I would definitely recommend it!
This was good - no doubt about that. I really thought it needed some soy sauce and sesame oil to finish it off. I also added some crab - to mimic the cucumber salad at my favorite local sushi restaurant.
Very good. Very simple. I'll make it often. It goes with just about everything from breakfast and on. Nice to have in the fridge. Used a mandolin for very thin slices and a seedless, hot house or English cucumber which has no (or very little ) seeds...so no need to remove them.
I love anything with ginger in it, this is a great twist to the traditional marinated cucumber salad. I didnt de-seed my cucumber, since I like the seeds. This one will be getting made over and over in my house!
Great recipe. I made it. Ate it. Added my favs (garlic, etc). People need to get over themselves as far as rating. I almost always add or decrease amounts for my families taste. I will make this over and over but I'll adjust to my liking. The recipe is still 5 stars in my book!
Agreed, this should be SUNOMONO, not sunomo. It still had a great flavor. I wouldn't let this sit for longer than a day though.
yummy and easy to make. I didn't cut out the seeds, just sliced thinly. I also added some carrot as a previous reviewer suggested and it was a great addition.
Good, but not something I would eat all the time.
Great summery salad for picnics! A wonderful suprise of flavor. Great on a hot summer day!
Turned out really well big hit!
Used ground ginger (that's all I had on hand) and added toasted sesame seeds. Other than that, followed the recipe exactly. Easy and awesome.
Tasty. Has a unique sweet and a slight ginger taste. Served with 2 types of Chicken Katsus ("Chicken Katsu" and "Ashley's Chicken Katsu with Tonkatsu Sauce") and "Sesame Noodles."
My husaband loves this, I thought is was good but I'd like to tone down the vinegar a bit.
Yummy! I added some carrots it turned out great.
Pretty tasty. I went easy on the ginger. Personal preference.
This was great. I only put 1 tsp white sugar and didn't have fresh ginger root, so I put about 1/2-1 tsp ground ginger. I wasn't expecting it to be good, and I'm not sure if I'd like it with all the fresh ginger, but everyone loved it. Easy to put together too.
turned out great... my wife has a new fav.
I started using this recipe a while ago and it has become a standard. Goes fabulously well with grilled and/or asian style dinners. (Loved it even more when I discovered the local sushi bar had a similar dish!)
We had a sushi night and I made this to accompany the meal. we had made cucumbers in vinegar before, but adding the ginger to it made the salad complete. Great recipe for summer or hot weather.
This was an interesting change from the typical cucumber salads. I don't like it too sweet, so I cut down on the sugar. I didn't have fresh ginger, so I used dried/ground ginger instead.
This is really more like a pickled side dish, but unfortunately, I tried to use it as the main vegetable. Not a good idea, unless you want a stomachache from all the vinegar, :(
Not bad, but not very special. I expected more pizazz from the ginger, but the salad was fairly bland. Doubt I'll make it again.
Nice side dish for an asian menu.
pretty yummy! I used less sugar and added a few drops of sesame oil and a few shakes of crushed red pepper because I thought it needed a little bit of jazzing up (I was serving it as a stand-alone salad, not as a side dish).
I hate to rate recipes and change them. That being said, i hate ginger, so that was left out and i love soy sauce, so i included a dash...just enough to make the sauce an amber color. LOVE this dish. Perfect when I cant get to a sushi restaurant. Very tasty.
This is an awesome and extremely simple recipe that is perfect any time of the year!
perfect and very authentic. served with salmon and rice.
good as a sidedish, but nothing special
Very nice change of pace. Simple, easy, light and would be wonderful on a hot summer day. This would also taste great with some cherry tomatoes added. I plan on trying my hand at gardening this year and this is a keeper for the large supply of cucumbers I will hopefully grow. Thank you!
This was excellent served with a spicy soup [I served it with Thai Coconut Carrot soup]. For the recipe, I did add a touch of sesame oil [to balance the vinegar] and used half of much sugar, seeded the cucumbers and topped the salad with white sesame seeds right out of the jar, thinly sliced green onions and chopped cilantro. Will make this again for certain.
We really liked this. I'm surprised hubby liked it as much as he did considering it's a little unusual. Even though I'm pretty timid with spicy things, I think I'll add a tiny pinch of red pepper flakes the next time.
I love sweet stuff but this was way too sweet. I will try it again with about half sugar and add salt to balance the flavors. EDIT: I finished my whole bowl so I guess it wasn't THAT sweet! I will try adding soy sauce though.
YUM YUM YUM! Made as written, added some toasted sesame seeds. Wonderful, I could eat it every day.
If it were not for a mandolin, I'm not sure I would have tried this recipe. I use English cucumbers and leave the skins on, plus have added about 1/2 tsp dark sesame oil when I've made it. The fresh ginger makes this recipe. I brought this in to work for a potluck, and it received rave reviews. Thanks for sharing!
I thought this was very good. It went along great with the Korean dinner I made.
There is way too much salt. There is insufficient vinegar to adequately marinate the quantity of cucumbers. The ginger is too strong.
I added toasted sesame seeds only and found it delicious ! This will fold into some "standard" salads to make. Thank you !
So simple, crisp and refreshing! Easy side dish.