10 Minute Sunomono (Japanese Cucumber Salad) Recipe
Introduction
Sunomono, a refreshing Japanese cucumber salad, is perfect for a quick and light side dish. With its crisp texture and tangy dressing, this salad can be made in just 10 minutes and brings a lovely balance of flavors to your meal.
Ingredients
- 1 large Japanese cucumber
- 1 teaspoon sea salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Step 1: Use a mandoline to thinly slice the cucumber. Toss the slices with sea salt and let them sit for 3 to 6 minutes until moisture is drawn out. Squeeze the cucumbers to remove excess liquid, rinsing if they taste too salty.
- Step 2: In a bowl, whisk together rice wine vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar dissolves completely.
- Step 3: Toss the drained cucumbers with the dressing. Serve immediately or chill before serving for a cooler salad. Enjoy!
Tips & Variations
- If you don’t have a mandoline, use a sharp knife to slice the cucumbers as thinly as possible for the best texture.
- For extra freshness, add a sprinkle of chopped fresh herbs like cilantro or mint.
- Substitute rice wine vinegar with apple cider vinegar if unavailable, but adjust sugar to balance acidity.
Storage
Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. It may release more liquid over time, so give it a quick toss before serving. This salad is best enjoyed fresh and chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cucumbers instead of Japanese cucumbers?
Yes, you can use English or Kirby cucumbers as alternatives, though Japanese cucumbers are preferred for their thinner skin and fewer seeds, which create a crisper texture.
Should I peel the cucumbers before slicing?
Japanese cucumbers have thin skin that you can leave on for added texture and nutrients. If using other types with thicker skin, peeling is recommended for a more delicate salad.
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10 Minute Sunomono (Japanese Cucumber Salad) Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A refreshing and quick Japanese cucumber salad called Sunomono, featuring thinly sliced cucumbers tossed in a tangy rice wine vinegar dressing with soy sauce and toasted sesame seeds. Perfect as a light appetizer or side dish that comes together in just 10 minutes.
Ingredients
Vegetables
- 1 large Japanese cucumber
Seasoning
- 1 teaspoon sea salt
Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the cucumbers: Use a mandoline slicer to thinly slice the Japanese cucumber. Toss the sliced cucumbers with 1 teaspoon sea salt and let it sit for 3 to 6 minutes to draw out excess moisture, depending on thickness. Afterward, squeeze out the moisture carefully. If the cucumbers taste too salty, rinse them gently and drain well.
- Make the dressing: In a bowl, combine 2 tablespoons rice wine vinegar, 1 tablespoon sugar, 1 teaspoon soy sauce, and 1 teaspoon toasted sesame seeds. Whisk thoroughly until the sugar is completely dissolved, forming a smooth, flavorful dressing.
- Serve the salad: Toss the prepared cucumbers with the dressing ensuring even coating. Serve the Sunomono immediately or chill it briefly for a cooler salad. Enjoy the fresh, tangy, and slightly sweet flavors!
Notes
- Use a mandoline for uniform cucumber slices that absorb the dressing well.
- Japanese cucumbers are preferred for their thin skin and fewer seeds, but English cucumbers can be substituted.
- If the salted cucumbers are too salty, rinsing before dressing helps balance flavor.
- This salad can be served immediately or chilled to enhance the refreshing taste.
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Keywords: Sunomono, Japanese cucumber salad, quick salad, Japanese side dish, rice wine vinegar dressing, healthy salad
