Description
Japanese Cucumber Sunomono is a light, refreshing Japanese cucumber salad featuring thinly sliced cucumbers tossed in a tangy and slightly sweet rice vinegar dressing. Perfect as a quick side dish or healthy snack, it balances crisp texture with bright, delicate flavors and requires minimal ingredients and effort.
Ingredients
Scale
Salad Ingredients
- 3 Japanese cucumbers (or substitute with English or Kirby cucumbers)
Dressing Ingredients
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- Pinch of salt
- 1 teaspoon soy sauce (optional)
Garnish
- 1 tablespoon toasted sesame seeds
- Thinly sliced scallions (optional)
- Pinch of grated ginger (optional)
Instructions
- Prepare the Cucumbers: Rinse the Japanese cucumbers thoroughly. Using a sharp knife or mandoline, slice them thinly about 1/8 inch thick for delicate, even slices. Lightly sprinkle salt over the slices and place them in a colander for 10 minutes to draw out excess moisture. Afterward, gently squeeze the cucumbers to remove remaining water.
- Make the Sunomono Dressing: In a small bowl, combine rice vinegar, sugar, and a pinch of salt. Stir well until the sugar completely dissolves, creating a smooth and tangy dressing. If desired, stir in a teaspoon of soy sauce to add depth of flavor.
- Toss and Chill: Mix the drained cucumber slices thoroughly with the prepared dressing. Transfer the salad to the refrigerator and chill for at least 15 minutes, allowing the flavors to meld beautifully.
- Garnish and Serve: Before serving, sprinkle toasted sesame seeds over the top for a nutty crunch. Optionally, add thinly sliced scallions or a pinch of grated ginger for added aroma and flavor complexity.
Notes
- Pat dry cucumbers well to prevent sogginess and maintain crispness.
- Use Japanese cucumbers for ideal texture and fewer seeds; English or Kirby cucumbers can be substitutes.
- Adjust the sugar in the dressing to your preferred level of sweetness.
- Chill the salad to enhance refreshing flavors.
- Lightly toast sesame seeds before garnishing to amplify nuttiness and crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 50
- Sugar: 3g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Japanese cucumber sunomono, cucumber salad, Japanese salad, sunomono recipe, rice vinegar dressing, healthy side dish, gluten free salad