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This Japanese cucumber sunomono salad is made with rice vinegar, soy sauce and ginger? It’s a great change from the traditional low carb cucumber salad.
We’ve been getting tons of fresh cucumbers from the garden. So, I figured I’d try a new salad recipe.
I was getting tired of the same old salad with oil, vinegar and spices. The Japanese cucumber sunomono salad uses rice vinegar, soy sauce and ginger.
You can grate fresh ginger if you have it, using about twice the amount of dried ground ginger called for. I only had the dry powdered spice on hand.
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If you don’t like ginger, the cucumber sunomono salad can be made without it. However, I enjoyed the Asian taste of this salad and will certainly make it again.
I have a few other salads I like to make with our fresh garden cucumbers. This one is the one I usually make and the one here is the one I make to use up the garden tomatoes. There’s also one I make with a creamy dill dressing.
Do you grow your own cucumbers? How do you like to eat them?
Low Carb Japanese Cucumber Sunomono Salad
Sunomono Cucumber Salad
- 2 large cucumbers , peeled
- 1 teaspoon salt
- 1/3 cup rice vinegar
- 2 packets stevia or other sugar substitute
- 3/4 teaspoon ginger or 1 1/2 tsp fresh grated
- 1/4 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