It’s late August and we are now swimming in cucumbers. I am absolutely fine with this “problem”. If we had tomato and cucumber salad for every meal during the height of summer, I’d be happy as pie. I do realize, however, that not everyone has the same love. Variety is the spice of life, right?

So, when you’re over tomato cucumber salad and you can’t eat another sliced cucumber dipped in ranch dressing, try this unique cucumber recipe.

The first time Matt and I had Sunomono was at Sushi Masa in Sioux Falls. The server suggested the dish. They accent the salad with shrimp, crab, and if you’re lucky, a surf clam. Matt and I generally order two surf clams in ours. So damn delicious.

At home, we either add shrimp or krab, but it’s equally delicious without. Spiralized carrot is also a nice addition. This recipe is super simple and can be ramped up or down depending on how many people…or cucumbers you have.

Summer Cucumber Sunomono
* serves 1

Ingredients:

• 1 medium to large slicing cucumber peeled or an English cucumber unpeeled
• Kosher salt
• Rice wine vinegar
• Sugar
• Soy sauce or Tamari
• Cooked shrimp or krab, optional
• Toasted sesame seeds

Directions:

1. Slice the cucumber as thinly as you can. The thinner the better. Place in a bowl and sprinkle with salt. Let sit for 5 minutes or so. Squeeze out all the liquid. Place cucumbers in a serving bowl.
2. Mix 2 parts rice wine vinegar to 1 part sugar. Stir until the sugar dissolves. Add a splash of soy sauce or Tamari. Taste the mixture and add more vinegar or soy/Tamari to taste.
3. Stir into cucumbers. Add shrimp or krab, if using. Let sit for 5 minutes, sprinkle with sesame seeds, and serve.