Cucumber Salad

When I was a kid, my grandma would make me traditional sunomono and I would eat boatloads of it. I loved it and would get super excited when she made it. When she didn’t have it prepared but had a cucumber on hand, she would cut up the cucumber and pour soy sauce on it. This is also extremely tasty.

This is my mix of her delicious and simple cucumber salad. It takes under 10 minutes to make–the hardest part is cutting the cucumbers, and it tastes incredibly refreshing on a hot summer day. Honestly, this is good on any day with any weather.

The most important thing is to make sure your cucumbers are Japanese, English, or Persian and chilled. You don’t want to use regular cucumbers as they’re too thick and have a waxy coating.

Take your cucumbers and remove some of the peel. Slice and then cut in half moons. You can cut these as thin or thick as you’d like. I prefer my slices to be somewhat thick so I get more of the cucmber taste amidst the dressing. Place in a bowl. See, now the hardest part of this salad is done!