Recipe: Yummy Sunomono-Style Carrot, Cucumber, and Egg Salad

Sunomono-Style Carrot, Cucumber, and Egg Salad. Marinated in vinegar, sugar, salt and soy sauce, this sweet & sour cucumber salad makes a perfect side dish. It's light, healthy and incredibly refreshing! Persian cucumbers are marinated in rice vinegar, soy sauce, and sesame oil in this Japanese pickled cucumber recipe, a quick and easy dish.

Sunomono (Cucumber Salad) is a perfect small side dish. It's easy to make, healthy to eat, and very refreshing to accompany any main dish. It's tangy but sweet, who wouldn't like it? You can cook Sunomono-Style Carrot, Cucumber, and Egg Salad using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sunomono-Style Carrot, Cucumber, and Egg Salad

1. You need 1/2 of medium, Carrot.
2. You need 1 of Cucumber.
3. You need 2 medium of size Egg (add about 1 tablespoon of sugar if you like).
4. It's 1/2 tbsp of Vegetable oil.
5. Prepare 1/2 tbsp of Soy sauce.
6. It's 3 tbsp of Amasu sweet vinegar sauce.
7. It's 1 pinch of White sesame seeds.

Japanese cucumbers are much skinnier than American ones. They have much less seeds (or at least much. The regular large cucumbers you'll find at most supermarkets just won't work for this recipe-don't do it! Make sure to leave the dressing out on the side if you're planning to serve it on another day though.

Sunomono-Style Carrot, Cucumber, and Egg Salad instructions

1. Julienne the carrot, wrap in cling film, and microwave for 30 seconds..
2. Slice the cucumber thinly. Sprinkle with a little salt and squeeze..
3. Beat the eggs. Heat vegetable oil in a pan, and cook chunky scrambled egg..
4. Mix soy sauce and the sweet and sour sauce in a bowl, and add the carrot, cucumber and egg. Toss and serve on a plate. Sprinkle with white sesame seeds..
5. I added cellophane noodles for this version. This is filling and also good!!.

Sunomono Salad Recipe (Japanese Cucumber Salad). If you have leftover cucumber sunomono, you can easily store it. Simply place it in an airtight container in the refrigerator. An Asian style cucumber salad that uses rice vinegar, soy sauce and ginger. This recipe is a great change from the traditional American cucumber salads.