Refreshing Japanese Cucumber Salad (Sunomono) Recipe

Introduction

Japanese Cucumber Salad, also known as Sunomono, is a refreshing and simple side dish. Its light vinegary dressing makes it perfect for balancing richer meals or enjoying on a warm day.

Ingredients

• 2 Japanese cucumbers (or 1 English cucumber), thinly sliced
• 3 tablespoons rice vinegar
• 1 tablespoon sugar

Instructions

1. Step 1: Thinly slice the cucumbers using a sharp knife or mandoline for even, delicate pieces.
2. Step 2: In a bowl, combine the rice vinegar and sugar. Stir until the sugar dissolves completely.
3. Step 3: Toss the sliced cucumbers gently with the vinegar dressing until well coated.
4. Step 4: Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.

Tips & Variations

• For extra crunch and a touch of color, add thinly sliced wakame seaweed or toasted sesame seeds.
• Adjust the sugar amount based on your preferred balance between sweetness and acidity.
• If you prefer less bite, remove cucumber seeds before slicing to reduce bitterness.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. It is best eaten fresh to maintain crispness. If needed, briefly drain excess liquid before serving after storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Japanese cucumbers?

Yes, English cucumbers or other firm varieties work well. Just peel and slice thinly for the best texture.

How long should the salad marinate before serving?

About 10 to 15 minutes is enough to allow the cucumbers to absorb the dressing and develop flavor without becoming soggy.

Refreshing Japanese Cucumber Salad (Sunomono) Recipe

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4.6 from 128 reviews

A refreshing and simple Japanese cucumber salad known as Sunomono, featuring thinly sliced cucumbers dressed in a sweet and tangy vinegar-based dressing. Perfect as a light side dish or appetizer.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cucumbers

• 2 medium Japanese cucumbers or English cucumbers, thinly sliced

Dressing

• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt

Instructions

1. Slice cucumbers: Wash and thinly slice the cucumbers using a sharp knife or mandoline for even, bite-sized pieces.
2. Prepare dressing: In a small bowl, combine rice vinegar, sugar, and salt, stirring until the sugar dissolves completely.
3. Toss cucumbers with dressing: Place the sliced cucumbers in a mixing bowl, pour the dressing over them, and gently toss to combine, ensuring all slices are evenly coated.
4. Chill and serve: Let the salad chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

Notes

• For extra texture, sprinkle with toasted sesame seeds before serving.
• Optionally add a pinch of crushed red pepper flakes for a spicy kick.
• Use a Japanese cucumber if available for its thin skin and fewer seeds to enhance texture.

Keywords: Japanese cucumber salad, Sunomono, cucumber recipes, easy Japanese salad, rice vinegar dressing, light salad, vegan side dish