Japanese sunomono is delicious and simple to make by marinating cucumbers in a sweet and sour vinaigrette for a refreshing salad or side dish.
Ingredients
- 2 large cucumbers, peeled
- 1/3 cup rice vinegar
- 4 teaspoons white sugar
- 1 ½ teaspoons minced fresh ginger root
- 1 teaspoon salt
Directions
Step 1
Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
Step 2
Place vinegar, sugar, ginger, and salt in a small bowl; mix well to combine. Add cucumber slices and stir to coat. Refrigerate for at least 1 hour before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 27 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium467mg | 20% |
Total Carbohydrate6g | 2% |
Dietary Fiber1g | 3% |
Total Sugars3g | |
Protein1g | |
Vitamin C3mg | 16% |
Calcium16mg | 1% |
Iron0mg | 1% |
Potassium168mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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