Cucumber SunomonoI was getting tired of the same old cucumber salad with oil, vinegar and spices. This is a Japanese version that uses rice vinegar, soy sauce and ginger. You can grate fresh ginger if you have it, using about twice the amount called for. I only had the dry powdered ginger on hand. If you don’t like ginger, the salad can be made without it. I enjoyed the Asian taste of this salad and will certainly make it again.
2 large cucumbers, peeled
1 teaspoon salt
⅓ cup rice vinegar
2 packets stevia or other sugar substitute
¾ teaspoon ginger
¼ teaspoon soy sauce
Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. Place cucumber slices in a bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.
In a small bowl combine vinegar, sugar, salt, ginger, and soy sauce. Add cucumbers and mix until cucumbers are coated with the mixture. Chill for at least 1 hour before serving.
Carbs per serving: 2 g
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