Instructions: Thinly slice or julienne the cucumber. Drain on paper towels. (Optional: wrap in paper towels and refrigerate until serving time. )

Combine dressing ingredients in a small bowl, adding sugar to taste. Stir until sugar and wasabi are dissolved. At serving time, place cucumbers in a bowl and pour on dressing; toss.

Variation: Replace wasabi with imported (green) Dijon Mustard.

Cuisine: "Japanese"

NOTES : Sweet and sour like dressing. The "o" added to "sunomono" alerts the cook that this is an honored (traditional) recipe. Use basic sunomono dressing for salads and vegetables: especially good with on cucumbers and on shredded mild cabbage. REVIEW: recipe suggests from 2 to 4 tsp sugar. We used 3 tsp and it was slightly tart. We like this with wasabi and with Dijon mustard.

heres another cool crisp distinct flavor to add to a menu.

Have you tried Stauffers chicken and peanut sauce (lean cuisine)?

This goes very well as a counterpoint.

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