Sunomono
Yield
6 servingsPrep
15 minCook
?Ready
75 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
peeled and sliced very thin |
|
| ¾ | teaspoon |
salt
|
|
| ¾ | cup |
vinegar
|
|
| ½ | cup |
sugar
|
|
| 1 | x |
lettuce
leaves, optional |
*
|
| 1 | x |
tomatoes
slices |
*
|
| 1 | x |
shrimp
and crab meat, to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
peeled and sliced very thin |
|
| 3.8 | ml |
salt
|
|
| 177 | ml |
vinegar
|
|
| 118 | ml |
sugar
|
|
| 1 | x |
lettuce
leaves, optional |
*
|
| 1 | x |
tomatoes
slices |
*
|
| 1 | x |
shrimp
and crab meat, to garnish |
*
|
Directions
Sprinkle the cucumber slices with salt.
Allow to stand at room temperature for 1 hour.
Gently squeeze slices until soft and pliable.
Combine vinegar and sugar in a small bowl, stirring until sugar is dissolved.
Add about half of the vinegar mixture to cucumber and toss lightly; drain.
Just before serving pour remaining vinegar mixture over cucumber slices.
Divide among individual serving bowls with sliced tomatoes, shrimp and crab meat.
