Sunomono Salad

A refreshing and crunchy Japanese salad made with cucumbers and a tangy dressing, perfect for warm summer days.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Japanese

Calories: 85

Cucumber Preparation

2 large large cucumbers Opt for firm cucumbers for the best texture. English cucumbers work well if you don’t want to deal with seeds.
Salt to taste Salt Always use kosher salt if possible, as its texture is perfect for seasoning.

Dressing

1/4 cup rice vinegar A quality rice vinegar will enhance the flavor. Look for one that’s unseasoned to avoid extra sugar.
2 tablespoons soy sauce For a gluten-free version, you can substitute with tamari.
1 tablespoon sugar I prefer using organic cane sugar, but you can also use honey or agave syrup for a different sweetness.
1 teaspoon sesame seeds Optional. Toasted sesame seeds bring an extra layer of flavor and a nice visual appeal.

Preparation

Thinly slice the cucumbers using a mandoline for perfect evenness (about 1/8 inch thickness). Sprinkle them with salt and let them sit in a colander for about 10 minutes to draw out moisture.
In a small mixing bowl, whisk together the rice vinegar, soy sauce, and sugar until the sugar fully dissolves—this might take about 1-2 minutes. Taste it; this is your opportunity to adjust the sweetness or tang!
After the 10 minutes are up, rinse the salted cucumbers under cold water to remove excess salt and pat them dry with paper towels.
Toss the cucumbers in the bowl with the dressing mixture, ensuring every slice is coated. Let them marinate for 5-10 minutes in the refrigerator for the flavors to meld beautifully.
Serve the salad chilled, garnished with sesame seeds if desired. You can also add some sliced scallions for an extra crunch.

Consider making the salad a few hours in advance for enhanced flavor. Store any leftovers in an airtight container in the fridge for up to 2 days.