Name: Refreshing Sunomono Japanese Cucumber Salad in 15 Minutes
Prep time: 15 min
Total time: 75 min
Ingredients: 4 cups Japanese or Persian Cucumbers (Thin-skinned for best texture); 2 teaspoons Salt (For drawing moisture from cucumbers); 1/4 cup Rice Vinegar (Plain, unseasoned); 1-2 teaspoons Sugar (To add sweetness); 1 tablespoon Soy Sauce (For umami flavor); 1 tablespoon Sesame Seeds (Can substitute with toasted sesame oil)

As I savored the last bite of a vibrant Sunomono salad at a cozy Japanese bistro, I couldn’t help but marvel at how something so simple could pack such a punch. This Japanese cucumber salad is the epitome of freshness, with crisp cucumbers dancing in a tangy dressing that’s both light and utterly satisfying. In just under 15 minutes, you can whip up this vegan-friendly dish that not only celebrates the art of quick preparation but also serves as a delightful crowd-pleaser. Perfect as an appetizer or a side dish, this salad will transform your next meal into a moment of culinary joy. Curious about how to bring this refreshing touch of Japanese cuisine to your table? Let’s dive into the magic of making Sunomono!

Why is Sunomono Salad So Refreshing?

Quick Preparation: With just 15 minutes of your time, you can create this delightful dish without fuss.

Vegan-Friendly: This salad is not only satisfying but also entirely plant-based, making it suitable for everyone.

Crisp and Flavorful: The combination of crunchy cucumbers and tangy dressing creates a refreshing experience that’s hard to resist.

Light and Healthy: At around 42 calories per serving, it’s a guilt-free option perfect for light meals or snacks.

Versatile Pairing: Whether you’re enjoying it with sushi or grilled meat, this salad complements a variety of dishes, enhancing your culinary adventures. Try it today and discover how it can elevate your next meal!

Sunomono Salad Ingredients

For the Cucumbers

Japanese or Persian Cucumbers – These are best for a crunchy base; their thin skin and minimal seeds make for a delightful texture.

For the Dressing

Salt – Essential for drawing moisture from cucumbers, enhancing their crunch; start with two teaspoons for salting.
Rice Vinegar – Adds a perfect tang to the salad; choose plain, unseasoned for the best flavor.
Sugar – Brings a subtle sweetness that beautifully complements the vinegar.
Soy Sauce – Contributes a rich umami flavor, taking your Sunomono salad to the next level.

For Garnish

Sesame Seeds – These provide a nutty crunch; feel free to substitute with toasted sesame oil for extra richness.

Discover the secrets to making the perfect Sunomono salad by gathering these fresh ingredients and get ready to enjoy a light, vibrant dish!

Step‑by‑Step Instructions for Sunomono (Japanese Cucumber Salad)

Step 1: Slice the Cucumbers
Using a mandolin or a sharp knife, thinly slice the Japanese or Persian cucumbers into uniform rings about 1/8 inch thick. Aim for consistency to ensure even marinating and an appealing presentation. Place the sliced cucumbers in a medium bowl, allowing their vibrant green color to shine through.

Step 2: Salt the Cucumbers
Sprinkle the sliced cucumbers with two teaspoons of salt, ensuring even coverage. Mix by hand, gently tossing the cucumbers for about 30 seconds. Let them sit for 10 minutes to draw out moisture; you’ll notice the cucumbers becoming slightly limp and releasing water, which enhances their crunch.

Step 3: Rinse and Drain
After 10 minutes, rinse the salted cucumbers thoroughly under cold water to remove excess salt. Drain them well using a colander. You want your cucumbers to be refreshed and crunchy, free from the salty flavor that could overpower the dish.

Step 4: Squeeze Moisture Out
Once drained, transfer the cucumbers back to the bowl and give them a firm squeeze to eliminate any remaining water. This step is crucial as it helps maintain a crisp texture in your Sunomono salad. Don’t hesitate to use your hands for this; they should feel you squeezing out excess moisture.

Step 5: Prepare the Dressing
In a separate bowl, combine 1/4 cup of rice vinegar, 1 to 2 teaspoons of sugar, and a dash of soy sauce. Stir until the sugar dissolves completely, creating a tangy dressing that balances beautifully with the cucumbers’ natural sweetness. The dressing should be pale and smooth, ready to enhance your salad.

Step 6: Combine Cucumbers and Dressing
Add the squeezed cucumbers to the dressing, gently tossing them together until all slices are coated. Let this mixture marinate for at least 1 hour in the refrigerator. The longer the cucumbers soak, the deeper the flavor will penetrate, transforming your Sunomono salad into a delightfully tangy experience.

Step 7: Garnish and Serve
Just before serving, sprinkle a tablespoon of sesame seeds over the salad for an added nutty crunch. You can also drizzle a few drops of toasted sesame oil for extra flavor. Serve the Sunomono salad chilled to enjoy its refreshing qualities, making it a perfect accompaniment to any Asian-inspired meal.

Make Ahead Options

These Sunomono salads are a wonderful choice for meal prep enthusiasts! You can slice and salt the cucumbers up to 24 hours in advance, allowing them to chill while drawing out moisture for maximum crunch. Store the cucumbers in the refrigerator in an airtight container. Prepare the dressing separately and refrigerate it for up to 3 days; this ensures that your flavors remain vibrant without the cucumbers becoming overly soggy. When ready to serve, simply combine the cucumbers with the dressing and let them marinate for an hour, or longer for enhanced flavor. You’ll have a fresh, delicious Sunomono salad ready to impress with minimal last-minute effort!

How to Store and Freeze Sunomono Salad

Fridge: Store the Sunomono salad in an airtight container for up to 3 days to retain its freshness and crunch. To maintain texture, keep the dressing separate until serving.

Freezer: It’s not recommended to freeze Sunomono salad, as cucumbers lose their crispness when thawed, making the texture mushy.

Reheating: This salad is best enjoyed cold, straight from the fridge; simply give it a gentle stir before serving to redistribute flavors.

Prep Ahead: You can prepare the cucumbers and dressing a day in advance; just combine them just before serving for optimal freshness.

Expert Tips for Sunomono Salad

Uniform Slicing: Use a mandolin: This tool ensures thin, even cucumber slices that absorb the dressing better, enhancing flavor.
Proper Salting: Don’t skimp on salt: Proper salting draws out moisture, creating a satisfying crunch in your Sunomono salad.
Rinse Thoroughly: Remove excess salt: After salting, rinse the cucumbers well to avoid an overly salty salad that may mask the delicate flavors.
Marinating Time: Patience is key: Allow the cucumbers to marinate for at least an hour to develop the intricate, tangy flavors of your dressing.
Adjust to Taste: Personal preference matters: Feel free to tweak the sugar and soy sauce for a balance that suits your palate perfectly.

Sunomono (Japanese Cucumber Salad) Variations

Feel free to explore these delightful substitutions and twists to make this Japanese cucumber salad your own!

Dairy-Free: This recipe is already vegan-friendly, but add some avocado for creaminess if desired.
Add Heat: Incorporate thinly sliced chili peppers or a sprinkle of red pepper flakes for a spicy kick that elevates this refreshing dish.
Ginger Zing: Grate a small amount of fresh ginger into your dressing to add a warm, aromatic flavor that beautifully complements the cucumbers.
Carrot Crunch: Mix in shredded carrots for a sweet crunch that adds vibrant color alongside your freshly sliced cucumbers.
Furikake Flavor: Substitute sesame seeds for furikake seasoning, a Japanese rice condiment, to give your salad a savory umami boost.
Asian Herb Twist: Toss in some chopped fresh herbs like cilantro or mint for an aromatic freshness that brightens up each bite.
Citrusy Boost: Drizzle a bit of lime or yuzu juice into the dressing for an extra layer of acidity that will tantalize your taste buds.
Tofu Protein: For heartiness, stir in cubed silken tofu, giving the salad added texture and plant-based protein.

This delightful Sunomono salad offers room to explore with flavors while remaining a light and healthy option. Want to elevate your meal? Pair it with homemade sushi rolls or serve alongside grilled meats, providing a refreshing contrast to hearty flavors.

What to Serve with Easy Sunomono Salad?

This vibrant salad offers a refreshing start to any meal, inviting you to explore delightful pairings that enhance your dining experience.

Sushi Rolls: The delicate flavors of sushi complement the crispness of the salad, making for a delightful, Japanese-inspired feast.
Grilled Chicken Skewers: Juicy, savory skewers provide a hearty contrast to the light, tangy Sunomono salad, creating a perfect balance on your plate.
Miso Soup: This warm, umami-rich soup pairs beautifully, adding a comforting element that enhances the refreshing qualities of the salad.
Teriyaki Tofu: Marinated tofu drizzled with sweet teriyaki sauce complements the salad’s crunch and tanginess, making for a satisfying vegan meal.
Seared Salmon: The rich and flaky texture of salmon introduces a wonderful contrast with the salad’s crisp cucumbers, creating a flavorful harmony.
Steamed Edamame: Simple yet nutritious, these lightly salted beans add a delightful pop of protein that pairs perfectly with your light, refreshing salad.
Chilled Green Tea: This soothing beverage not only cleanses the palate but also enhances the overall dining experience with its light and refreshing essence.
Lychee Sorbet: To finish your meal on a sweet note, this light and fruity dessert provides a delightful contrast to the savory flavors enjoyed earlier.

Sunomono (Japanese Cucumber Salad) Recipe FAQs

What type of cucumbers should I use for Sunomono?
Absolutely! For the best flavor and crunch, opt for Japanese or Persian cucumbers. They have thin skin and fewer seeds, which makes them ideal for this salad. Regular large cucumbers can be too thick and watery, so it’s best to steer clear of them.

How do I store leftover Sunomono salad?
Very important! Store your Sunomono salad in an airtight container in the fridge for up to 3 days. To maintain the cucumbers’ crunch, keep the dressing separate until you’re ready to serve.

Can I freeze Sunomono salad?
Not recommended! Freezing Sunomono salad is not advisable as the cucumbers will become mushy upon thawing. Enjoy this dish fresh instead; it’s meant to be a delightful, crisp experience!

What should I do if my cucumbers are too salty after salting?
If your cucumbers are too salty, don’t worry! Rinse them under cold water to wash away excess salt. You can also soak them in fresh water for about 10 minutes before rinsing again. Drain well to ensure the salad isn’t overly salty.

Is this salad safe for my pets?
Definitely! Sunomono salad is vegan-friendly and contains no ingredients that are harmful to pets. However, always consult with your vet before introducing any new foods to your pet’s diet.

Can I adjust the sweetness in the dressing?
Absolutely! Feel free to adjust the sugar in the dressing to your taste. Start with 1 teaspoon and gradually add more if you prefer a sweeter balance. You can also substitute a bit of honey or agave syrup for a different flavor twist.