Sunomono
1 serving
30 minutes
Sunomono is a refreshing and light salad that comes from Chinese cuisine. Its main feature is the harmonious combination of crunchy daikon and cucumber soaked in a fragrant vinegar dressing. The thin slices of vegetables absorb a delicate sweet-sour note, making each forkful enjoyable for the taste buds. This salad is perfect as an appetizer or side dish to meat and fish dishes. Its simplicity in preparation makes it an excellent option for summer days when something fresh and light is desired. Sunomono is valued for its ability to highlight the flavors of the main ingredients without unnecessary additions, preserving their natural freshness. Its cool texture makes it an ideal complement to rich and spicy dishes, adding balance and sophistication.
1
We clean the daikon and cut it into thin slices.
- Daikon radish: 500 g
2
We cut the cucumber into slices of identical thickness.
- Cucumbers: 600 g
3
Pour in the salt, mix it, and let it sit for 10 minutes.
- Salt: to taste
4
Rinse the daikon and cucumber under cold water and prepare the dressing: mix 5 tablespoons of rice vinegar with 2 tablespoons of sugar.
- Rice vinegar: 3 tablespoons
5
Mix until the sweetener dissolves, pour into the vegetables, stir, and refrigerate for 15-20 minutes to marinate.
- Rice vinegar: 3 tablespoons
6
Take the sunomono out of the fridge and mix it.
