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Sunomono (Japanese Cucumber Salad)

Refreshing Sunomono Japanese Cucumber Salad in 15 Minutes

Enjoy this easy and refreshing Sunomono (Japanese Cucumber Salad) recipe, perfect for a light appetizer or side dish.
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Prep Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 42
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cucumbers
  • 4 cups Japanese or Persian Cucumbers Thin-skinned for best texture
For the Dressing
  • 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
For Garnish
  • 1 tablespoon Sesame Seeds Can substitute with toasted sesame oil

Equipment

  • Mandolin or Sharp Knife
  • medium bowl
  • colander
  • Separate Bowl

Method
 

Step-by-Step Instructions for Sunomono (Japanese Cucumber Salad)
  1. Using a mandolin or a sharp knife, thinly slice the cucumbers into uniform rings about 1/8 inch thick.
  2. Sprinkle the sliced cucumbers with salt, ensuring even coverage. Mix and let sit for 10 minutes.
  3. Rinse the salted cucumbers thoroughly under cold water and drain well.
  4. Transfer the cucumbers back to the bowl and give them a firm squeeze to eliminate remaining water.
  5. In a separate bowl, combine rice vinegar, sugar, and soy sauce until sugar dissolves.
  6. Add the squeezed cucumbers to the dressing and toss gently. Marinate for at least 1 hour in the refrigerator.
  7. Just before serving, sprinkle sesame seeds over the salad and drizzle with sesame oil if desired.

Nutrition

Serving: 1saladCalories: 42kcalCarbohydrates: 8gProtein: 1gSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 7mgCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 3 days. Keep dressing separate until serving for optimal freshness.

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