This refreshing Thai-Inspired Sunomono salad is a perfect balance of flavors. It combines the tanginess of rice vinegar, the heat of jalapeno, and the freshness of cilantro and basil. The cucumber provides a refreshing crunch, making it an ideal side dish or light meal. It is quick and easy to prepare, making it perfect for a summer gathering or weeknight dinner. This recipe takes only 15 minutes to make and is suitable for vegans and vegetarians. Try this Thai-inspired sunomono salad to add a burst of flavor to your meals!
Ingredients
- 1 large cucumber
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 jalapeno, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- Salt, to taste
- Crushed red pepper flakes, for garnish (optional)
Directions
- Slice the cucumber thinly using a mandoline or a sharp knife.
- In a small bowl, mix together the rice vinegar, sugar, soy sauce, and salt until the sugar has dissolved.
- Place the sliced cucumber in a large bowl and pour the dressing over it. Toss gently to coat the cucumber slices.
- Add the sliced jalapeno, cilantro leaves, and basil leaves to the bowl. Toss gently to combine all the ingredients.
- Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together.
- Serve the Thai-Inspired Sunomono salad chilled, garnished with crushed red pepper flakes if desired.
