Japanese (or Persian) cukes are what makes Sunomono such a s distinctive and memorable cucumber salad.

Persian Cucumbers (Photo Attributed to Author: Ariya shookh)

Sunomono (Japanese Cucumber Salad) recipe-

Ingredients:

• 3 Japanese or Persian cucumbers
• 4 to 6 green onions, chopped into ¼” pieces, using all the white parts and the first half of the green stalks
• 1/4 tsp salt
• 3 Tbsp. rice vinegar
• 1 Tbsp. sugar
• 1/4 tsp ginger flavored soy sauce
• 1 tsp sesame seeds

Directions:

1. Slice cucumbers as thinly as you can. Stir in the salt, and let the slices sit for 4 to 5 minutes. Take a clean cheesecloth and squeeze any excess water out of the cucumbers.
2. Place the salted cucumber slices in a bowl, add in the chopped green onions, and stir together for an even mix.
3. Mix rice vinegar, sugar, and soy sauce together in a small bowl until the sugar is dissolved.
4. Going back to the bowl with the sliced cucumbers and green onions, add in the vinegar mixture and sesame seeds.
5. Mix all ingredients together well, and refrigerate for at least an hour.
6. Serve your Sunomono cold.