Cucumber Sunomono Salad

Thinly sliced cucumbers tossed with rice wine vinegar, mirin, and chilli flakes. This Asian inspired dish is a nice garnish, or light salad.

* Active Time: 5 minutes
* Total Time: 1 hour
* Serves: 4 to 8

Step 1: Making the Salad

* 6 tbsp rice wine vinegar
* 2 tbsp mirin (sweet rice wine vinegar)
* 1 tbsp sugar
* 1/2 tsp Kosher salt – can substitute with 1/4 tsp. table salt
* 1/8 tsp dried chili flakes
* 4 cups Japanese cucumbers – can substitute with a 1/2 long English cucumber

To make the salad, mix together the rice wine vinegar, mirin, sugar, salt and chili flakes. Next, thinly slice the cucumbers (for best results, use a mandoline). Now add the cucumbers to the dressing, toss and place covered in the refrigerator for at least an hour, or even overnight. This will give the cucumbers time to absorb the dressing. For this recipe you can use regular English, Japanese or mini cucumbers. I do not recommend regular field cucumbers because they often have bigger seeds and a higher water content. To serve strain the cucumbers and serve as a garnish or small salad.