Refreshing Japanese Cucumber Salad (Sunomono) Recipe
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.
- 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
Cucumbers
- 2 medium Japanese cucumbers or English cucumbers, thinly sliced
Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
Instructions
- Slice cucumbers: Wash and thinly slice the cucumbers using a sharp knife or mandoline for even, bite-sized pieces.
- Prepare dressing: In a small bowl, combine rice vinegar, sugar, and salt, stirring until the sugar dissolves completely.
- 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.
- 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
