Thai-Inspired Sunomono with Jalapeno, Cilantro, and Basil recipe

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Ingredients

⅓ cup rice vinegar, or more to taste
1 tablespoon toasted sesame oil, or to taste
1 tablespoon white sugar, or to taste
1 tablespoon minced fresh ginger, or to taste
1 tablespoon minced lemongrass, or to taste
2 teaspoons soy sauce, or to taste
2 cucumbers, thinly sliced
1 jalapeno pepper, thinly sliced, or to taste
½ bunch cilantro, coarsely chopped, or to taste
2 sprigs fresh basil, coarsely chopped, or to taste

Nutrition Info

42.8 calories
carbohydrate: 5.2 g
cholesterol: : -
fat: 2.4 g
fiber: 0.5 g
protein: 0.7 g
saturatedFat: 0.4 g
servingSize: -
sodium: 103.4 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

Recipe Yield

6 servings

Recipe Note

This is a pinch of this recipe, where most of the ingredients are to your taste preference. Two jalapenos provided plenty of delicious heat for me. Garnish with chopped nuts, sesame seeds, and sliced red chile peppers. Furikake is also great as a topping!

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