Description
Japanese Cucumber Salad, or Sunomono, is a delightful and refreshing side dish that perfectly complements a variety of Japanese meals. With its crisp texture and tangy-sweet dressing, this salad is not only quick to prepare—taking just 15 minutes—but also requires only six simple ingredients. Ideal for busy weeknights or as a light snack, Sunomono adds a burst of flavor and crunch to your table. Its versatility makes it an excellent pairing for sushi, teriyaki dishes, or even as part of a bento box. Elevate your dining experience with this easy-to-make salad that embodies the essence of Japanese cuisine.
Ingredients
Scale
- 1 lb Japanese cucumber (2–3 cucumbers)
- ½ tbsp kosher salt
- 3 tbsp rice vinegar
- ½ tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp sesame seeds
Instructions
- Thinly slice the cucumbers using a knife or mandolin and place them in a large bowl. Mix with kosher salt and let rest for 5 minutes.
- Remove excess water by rinsing the cucumbers under cold water and squeezing until dry.
- In a small bowl, whisk together rice vinegar, sugar, and light soy sauce.
- Toss the dressing with the cucumbers and sprinkle sesame seeds on top. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 54
- Sugar: 3g
- Sodium: 444mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg