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Asian cucumber salad recipe. Refreshing and flavorful dish.
Lady Maria

Sunomono (Japanese Cucumber Salad)

This light and tangy Japanese cucumber salad is quick to make and refreshingly crisp. Perfect as a palate cleanser or side dish for sushi, noodles, or grilled meats.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Japanese
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Japanese cucumbers or English cucumbers, thinly sliced
  • 1/4 tsp salt
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • pinch of red pepper flakes (optional)
  • toasted sesame seeds, for garnish

Equipment

  • Mandoline or sharp knife
  • Mixing bowls
  • whisk
  • paper towels

Method
 

  1. Thinly slice the cucumbers using a mandoline or sharp knife.
  2. Place cucumbers in a bowl and sprinkle with salt. Let sit for 10 minutes to release moisture.
  3. Meanwhile, whisk together rice vinegar, sugar, soy sauce, sesame oil, and red pepper flakes (if using).
  4. Squeeze cucumbers gently to remove moisture. Pat dry with a paper towel.
  5. Add cucumbers to dressing and toss to coat.
  6. Chill for 30 minutes before serving. Garnish with toasted sesame seeds.

Notes

Use Japanese or English cucumbers for best texture. Don’t skip the salting step — it keeps the salad from turning watery. You can make this up to 1 day in advance — it gets better as it chills!