Japanese Cucumber Salad (Sunomono)

This refreshing Japanese Cucumber Salad (Sunomono) is crisp, light, and perfectly balanced with sweet and tangy flavors. It comes together quickly and adds a bright, fresh touch to any meal.

Recipe Developer-Estefania

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Prep Time 5

Total Time 5

Ingredients

▢ 1 English Cucumbers 350 g
▢ ¼ teaspoon Salt

Dressing:

▢ 3 tablespoon Rice Vinegar
▢ 1 tablespoon Sugar
▢ ¼ teaspoon Soy Sauce
▢ 1 teaspoon Sesame Seeds

Instructions

Slice the cucumber into very thin rounds using a mandolin or sharp knife.
Place the cucumber slices in a bowl and sprinkle with salt, tossing gently to coat.
Let the cucumbers sit for 10 minutes to draw out excess water.
Drain the water and lightly squeeze the cucumbers to remove additional moisture.
In a small bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar dissolves.
Pour the dressing over the cucumbers and toss gently to coat.
Sprinkle the sesame seeds over the salad and give a light toss.
Chill in the refrigerator for 10–15 minutes before serving.

Notes

Slice the Cucumber very Thin: I always use a mandolin because it gives super even, paper-thin slices that make the salad extra delicate.

Salt the Cucumber First: I find salting and draining the cucumber keeps it crisp and prevents the dressing from getting watery.

Mix the Dressing Separately: I always whisk the dressing first to make sure the sugar completely dissolves, so every bite tastes balanced.

Chill before Serving: I love chilling it for at least 10 minutes because it really brings out the refreshing, bright flavors.

Toast the Sesame Seeds: I always give the sesame seeds a quick toast in a dry pan to make them more fragrant and nutty.

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