Refreshing Japanese Cucumber Salad (Sunomono) Recipe
Introduction
Japanese Cucumber Salad, or Sunomono, is a light and refreshing dish perfect for warm days or as a crisp side. Its tangy vinegar dressing complements the crunchy cucumbers beautifully, making it a simple yet flavorful addition to any meal.
Ingredients
- 2 medium cucumbers
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon sesame seeds
Instructions
- Step 1: Thinly slice the cucumbers using a sharp knife or mandoline for even, delicate pieces.
- Step 2: In a bowl, combine rice vinegar, sugar, and salt until the sugar dissolves to create the dressing.
- Step 3: Toss the cucumber slices in the dressing until evenly coated.
- Step 4: Refrigerate the salad for at least 15 minutes to allow flavors to meld before serving.
- Step 5: Sprinkle sesame seeds over the salad just before serving for added texture and nuttiness.
Tips & Variations
- For extra crunch, sprinkle toasted sesame seeds instead of regular ones.
- Add a pinch of chili flakes or sliced fresh ginger to the dressing for a spicy kick.
- If cucumbers are very watery, lightly salt them and let sit for 10 minutes, then drain excess water before mixing with the dressing.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften over time, so it’s best enjoyed fresh. If needed, give it a quick toss before serving to redistribute the dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cucumbers?
Yes, English cucumbers work well because of their thin skin and fewer seeds, but regular slicing cucumbers are fine too. Just peel if the skin is thick or waxed.
Is rice vinegar essential for this recipe?
Rice vinegar is preferred for its mild sweetness, but you can substitute with apple cider vinegar or white wine vinegar in a pinch, adjusting sugar to taste.
PrintRefreshing Japanese Cucumber Salad (Sunomono) Recipe
A refreshing and light Japanese Cucumber Salad (Sunomono) featuring thinly sliced cucumbers marinated in a sweet and tangy rice vinegar dressing, garnished with toasted sesame seeds. Perfect as a crisp side dish to complement any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Cucumbers
- 2 medium Japanese cucumbers or English cucumbers, thinly sliced
Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- Slice the cucumbers: Use a sharp knife or mandoline to thinly slice the cucumbers into rounds. This thin slicing helps the cucumbers soak up the dressing and adds a pleasant crunch.
- Prepare the dressing: In a small bowl, combine rice vinegar, sugar, and salt. Stir well until the sugar and salt are fully dissolved to create a balanced sweet and tangy dressing.
- Toss cucumbers with dressing: Place the sliced cucumbers in a mixing bowl and pour the dressing over them. Toss everything together until the cucumbers are evenly coated with the dressing.
- Chill before serving: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the cucumbers to marinate properly.
- Garnish and serve: Before serving, sprinkle toasted sesame seeds over the salad for an added nutty flavor and subtle crunch.
Notes
- Use Japanese cucumbers if possible for their thin skin and fewer seeds, but English cucumbers are a good substitute.
- Adjust sugar quantity according to your desired sweetness.
- Chilling the salad improves the flavor, but it can be served immediately if short on time.
- For added texture, optionally add a few thin slices of wakame seaweed or thinly sliced carrots.
- Toast sesame seeds lightly in a dry pan to enhance their flavor before using.
Keywords: Japanese cucumber salad, Sunomono, cucumber salad, rice vinegar salad, Japanese side dish, refreshing salad
