Cucumber Sunomono Salad

Submitted by: A website visitor
Serve this simple yet elegant Japanese salad as an appetizer or side-dish with sushi, stir-fry, or a spicy main course.
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Ingredients:

For Dressing:

6 tablespoons rice wine vinegar
2 tablespoons mirin (sweet rice vinegar)
1 tablespoon sugar
dried red pepper flakes, to taste
salt, to taste

For Salad:

6 - 8 Japanese cucumbers or long seedless cucumbers, sliced very thinly
2 Green Onions, sliced diagonally

Directions:

Start by making the dressing:
Mix all of the dressing ingredients together in a large bowl. Set aside.

Next, prepare the salad ingredients:
Slice the cucumbers (VERY thinly) and the green onions (diagonally).

Finally, place the salad ingredients into the large bowl with the dressing. Toss. Allow the salad to sit for a few minutes before serving so that the flavors can mix together well.

Notes:
This salad can be made the day ahead. The more it sits, the better the flavors combine. Be sure to toss again before serving. This salad will serve 4 - 6 people. This salad is best served as an appetizer, or as a side-dish that accompanies any Japanese soup, rice dish, stir-fry, or sushi. Enjoy!

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