Thai-Inspired Sunomono with Jalapeno, Cilantro, and Basil

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

1. Slice the cucumber thinly using a mandoline or a sharp knife.
2. In a small bowl, mix together the rice vinegar, sugar, soy sauce, and salt until the sugar has dissolved.
3. Place the sliced cucumber in a large bowl and pour the dressing over it. Toss gently to coat the cucumber slices.
4. Add the sliced jalapeno, cilantro leaves, and basil leaves to the bowl. Toss gently to combine all the ingredients.
5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together.
6. Serve the Thai-Inspired Sunomono salad chilled, garnished with crushed red pepper flakes if desired.

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