OK, I know. There are recipes for Sunomono that are much more complex, but this is still the best version of this simple Japanese salad/appetizer that I ever tasted.
I learned how to make Sunomono when I worked at the International branch of Seattle-First National Bank. Remember Seafirst? Now there was a bank! (Sorry, woolgathering again.) So to continue, it was during those years working at International branch staffed by employees from several ethnic groups that I learned to prepare some of my favorite dishes. But none was as easy to build as this perfect summer side. And if you are like me, the thought of spending a lot of time preparing a salad (or any dish for that matter) on a hot summer evening is just not very appealing.
So do yourself and your family a favor. In the near future, spend a good 7 minutes or so making one of my all time favorite salads. And if you really want to know how well we like this dish, suffice it to say that the two of us can (and usually do) polish off an entire recipe’s worth of this salad at a single sitting. (Last evening was no exception.)
And for those of you with children; don’t think twice about preparing this salad for your family. My kids loved it, and believe me they could be just as picky as the next bunch of heathens. (And of course I use the term “heathens” to describe my children in only the most loving way!)
- 2 T. white distilled vinegar (that’s right, the old fashioned kind)
- 2 T. sugar
- pinch kosher salt
- 1 English cucumber, partially peeled and very thinly sliced
Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil and remove from heat. Allow to cool to room temperature. When ready to serve, pour the cooled dressing over the cucumber making sure each slice is coated with the sauce. Serve immediately.