Japanese Cucumber Salad (Sunomono 酢の物)

Japanese Cucumber Salad in a black bowl with chopsticks

Japanese Cucumber Salad (Sunomono 酢の物)

A light, sweet-and-tangy Japanese cucumber salad tossed with rice vinegar and sesame seeds. Crisp, cooling, and ready in 10 minutes — the perfect sunomono side dish for any Japanese meal.

Course Salad

Cuisine Asian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Dietary Egg Free, Low Carb, Nut Free, Plant-Based

Prep Time 10

Total Time 10

Servings people

Calories 36kcal

Author Sammy Eng

Ingredients

Salad

3 Persian cucumbers (or 3 Japanese cucumbers)
1 tsp salt
1 tsp sesame seeds toasted

Salad Dressing

4 tbsp rice vinegar
2 tbsp sugar
½ tsp soy sauce

Metric - US Customary

Instructions

Thinly slice cucumbers using a mandoline or knife.
Sprinkle with salt and leave for 5 minutes.
Squeeze to remove excess water.
Add dressing ingredients in small bowl and mix well until sugar dissolved.
Toss cucumber with dressing.
Sprinkle with toasted sesame seeds to serve.

Video

Notes

You can substitute Persian cucumbers with continental or English cucumbers. If there is many seeds, remove the seeds to avoid excess liquid in the salad.
Use tamari instead of soy sauce for gluten free salad.
Make your own version by adding other ingredients such as seaweed, boiled octopus, imitation crab, anchovies, carrot or burdock.
It is important to salt cucumbers to draw out extra moisture, and be sure to squeeze the cucumbers after salting.
To further enhance flavours, chill cucumber sunomono in the fridge for 10-15 minutes before serving.

Nutrition