Thai-Inspired Sunomono with Jalapeno, Cilantro, and Basil



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Ingredients

  • ⅓cuprice vinegar, or more to taste
  • 1tablespoontoasted sesame oil, or to taste
  • 1tablespoonwhite sugar, or to taste
  • 1tablespoonminced fresh ginger, or to taste
  • 1tablespoonminced lemongrass, or to taste
  • 2teaspoonssoy sauce, or to taste
  • 2cucumbers, thinly sliced
  • 1jalapeno pepper, thinly sliced, or to taste
  • ½bunchcilantro, coarsely chopped, or to taste
  • 2sprigsfresh basil, coarsely chopped, or to taste

  • Directions

    Whisk rice vinegar, sesame oil, sugar, ginger, lemongrass, and soy sauce together in a large bowl. Stir in cucumbers, jalapeno pepper, cilantro, and basil.



    Cook's Notes:

    Substitute apple cider vinegar (such as Bragg(R)) for the rice vinegar if desired. Peanut butter can work instead of roasted sesame oil in a pinch. Use 4 packets sugar substitute instead of the sugar if desired.

    I haven't tried them, but fish sauce or hoisin might be great toppings as well.

    For stronger flavor, refrigerate sunomono overnight.


    Nutrition Facts (per serving)

    43 Calories
    2g Fat
    5g Carbs
    1g Protein

    -0″

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