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
Scale
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
