Your Life A to Z Recipe: Thursday, July 10th 2014: Sunomono Salad and Asazuke (salted pickles)

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Sunomono Salad
Serving size 2
 
2 large Hot house or English cucumbers
1/3 cup rice vinegar
1/3 cup water
4 tsp. sugar
1 tsp. salt
1 cup prepared wakame (seaweed)
 
Optional: 1/4 cup imitation crab or snow crab
 
Wash cucumbers and set aside to dry, do not peel.  In a medium mixing bowl put rice vinegar, sugar and water mix together.
 
Thinly slice cucumbers into thin whole rounds.  Place into a large bowl and sprinkle with salt. Let sit for 5 minutes.
 
Place liquid mixture into the bowl of cucumbers, top with wakame and crab.  Place into the refrigerator for 30 minutes before serving.
 
 
Asazuke (salted pickles)
Serving size 2
 
1 large Hot house or English cucumber
1 large carrot
1 3 inch piece of daikon
3/4 tbp. sea salt
3/4 cup water
2 inch piece of Kombu
 
Wash all vegetables, peel carrots and daikon. Leave cucumbers with the skin on. In a medium mixing bowl place water and kombu together.
 
Cut cucumbers in half and spoon out the seeds. Cut into 1 inch bite size pieces. Cut carrots in half and cut into 1/4 inch half moon shaped cuts. Cut daikon into quarters, then 1 inch bite size pieces.
 
Place all cut vegetables into the medium mixing bowl with the water and kombu and sprinkle salt on top of the vegetables.  Place into the refrigerator for 1-3 hours.