It’s heating up and we are trying to slim down faster then we can remove all the excess layers! The weekends are the hardest because of the socialization factors. The BBQs, the parties, the wedding and everything in between seem to sabotage healthy eating efforts. It’s alway important to try to balance out the horrible eating with good clean eating to flush out the excess water, salt and carbs. This simple sunomono recipe is one of my favorites! It’s a low carb recipe as well as paleo, gluten free, low calorie and dairy free. How can you go wrong with that!! It only calls for 5 ingredients, all of which are SUPER CHEAP! I like to make a double batch and use it as a refreshing snack through out the day.
Low Carb Recipe For Sunomono
3 Japanese or 4 Persian cucumbers
1/4 tsp salt
3 Tbsp rice vinegar – You can also get a no carb rice vinegar
1 Tbsp sugar – I use a packet of stevia
1/4 tsp soy sauce – change this to the gluten free soy sauce if you are allergic
1 tsp sesame seeds
How to Make Sunomono
- Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
- In a small bowl, mix rice vinegar, sugar (or stevia), and soy sauce together until sugar dissolves. I use a whisk to get things blended nicely.
- Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.
This easy low carb recipe is a hit inside and outside restaurants. It can be used as a side, a snack or as a salad. Print it out and keep it handy for those days when it’s too hot to cook or when you just want to have something low carb to have in the fridge as a “quick grab” food.