Sunomono Salad (Japanese Cucumber Salad)

1 long English cucumber, preferably just picked, and young and tender without large seeds. Alternatively, use 4 smaller Japanese cucumbers.

6 TB rice wine vinegar

2 TB mirin (sweet rice wine vinegar)

1 TB sugar

½ tsp Kosher salt

1/8 tsp dried chili flakes

 

Mix the rice wine vinegar, mirin, sugar, salt and chili flakes. Slice the (peeled if waxy or spiny) cucumber VERY thinly, preferably with a mandolin. I have found very inexpensive slicers at Fujiya, a Japanese food store/deli on Shelbourne) .

Add the cucumber slices to the dressing, toss and place in a covered container in the refrigerator for at least an hour, or overnight to best meld the flavours.

This recipe is originally from Rouxbe, an on-line cooking school based in Vancouver.