If you’re looking to brighten up your meal with a refreshing and tangy side dish, this Sunomono Salad (Japanese Cucumber Salad) Recipe is an absolute must-try. It’s a crisp and light salad that perfectly balances sweetness, acidity, and a touch of savory umami. The star of the dish is the delicate Japanese cucumber, whose cool crunch harmonizes wonderfully with the sweet rice vinegar dressing and nutty sesame seeds. Whether you’re a seasoned fan of Japanese cuisine or just starting to explore, this salad brings both simplicity and elegance to your table in just minutes.
Ingredients You’ll Need
All you need to create this delightful Sunomono Salad (Japanese Cucumber Salad) Recipe are a handful of simple, fresh ingredients. Each one plays a key part—from the crispness of the cucumbers to the zing of the rice vinegar, and the subtle depth the soy sauce adds. These basic pantry staples come together beautifully to create layers of flavor and texture.
- Japanese cucumbers: These thin-skinned cucumbers are crisp and less watery, perfect for that refreshing crunch.
- Salt: Used to draw moisture from the cucumbers and enhance their natural flavor.
- Rice vinegar: Offers a mild and mildly sweet acidity that brightens the salad.
- Sugar: Balances out the tartness of the vinegar with a soft sweetness.
- Soy sauce: Adds a savory depth and umami kick to the dressing.
- Sesame seeds: Toasty and nutty, these seeds add texture and a lovely aromatic finish.
How to Make Sunomono Salad (Japanese Cucumber Salad) Recipe
Step 1: Prepare the Cucumbers
Start by thinly slicing the Japanese cucumbers. The thinner, the better, because it helps the salad soak up the flavors while keeping a delicate crunch. Once sliced, sprinkle the cucumbers with salt and gently toss them in a bowl. Letting them sit for at least five minutes draws out excess moisture and intensifies their natural sweetness. After that, rinse the cucumbers under cool water to remove the salt, then squeeze out any leftover water and pat them dry with a paper towel. This step prevents the salad from becoming watery and keeps each bite perfectly crisp.
Step 2: Mix the Dressing
In a separate small bowl, combine rice vinegar, sugar, soy sauce, and sesame seeds. Whisk this mixture until the sugar dissolves completely, creating a balanced, flavorful dressing. The rice vinegar’s mild acidity combines with the soy sauce’s savory notes and the sugar’s touch of sweetness, creating a harmonious dressing that elevates the cucumbers to their full potential.
Step 3: Combine
Now, simply toss the drained cucumbers with the dressing. Ensure every slice is lightly coated with those tasty flavors. The sesame seeds scatter beautifully throughout, adding little bursts of nuttiness. And that’s it! In no time at all, you have a refreshing, delightful Sunomono Salad (Japanese Cucumber Salad) Recipe ready to serve.
How to Serve Sunomono Salad (Japanese Cucumber Salad) Recipe
Garnishes
To add a little extra flair, sprinkle toasted sesame seeds or finely shredded nori (seaweed) over the top. A small pinch of thinly sliced scallions or a few sprigs of fresh cilantro also make great vibrant garnishes that brighten up the presentation and add subtle layers of flavor.
Side Dishes
Sunomono Salad works wonderfully alongside sushi, grilled fish, or teriyaki chicken. Its crisp freshness acts as a palate cleanser, balancing heavier dishes and adding contrast in both texture and taste. It also pairs marvelously with rice bowls or noodle dishes, cutting through richness and leaving your meal feeling light and satisfying.
Creative Ways to Present
You can serve this salad in small individual bowls for an elegant touch, perfect for dinner parties or special meals. For a casual presentation, try layering the salad in clear glasses or creating small cucumber salad cups by hollowing out cucumber halves. The vibrant green and glossy dressing make it irresistible and visually appealing.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. The cucumbers will stay crisp for about 1 to 2 days, though it’s best enjoyed fresh to maintain optimal texture and flavor.
Freezing
This salad is not suitable for freezing. The high water content in cucumbers means freezing and thawing will leave it soggy and limp, losing the signature crunch.
Reheating
Reheating is unnecessary and not recommended for Sunomono Salad. It’s best served chilled or at room temperature, where the crisp cucumbers and tangy dressing really shine.
FAQs
Can I use regular cucumbers instead of Japanese cucumbers?
Yes, you can substitute with English or Persian cucumbers, which tend to be less bitter and have fewer seeds. Just be sure to slice them thinly and drain them well to maintain the right texture for the salad.
Is there a way to make this salad more flavorful?
Absolutely! Adding a touch of freshly grated ginger or a few drops of toasted sesame oil can enhance the taste while keeping the salad light and refreshing.
How long should I salt the cucumbers?
Simplest is best—about 5 to 10 minutes is enough to draw out moisture and add subtle flavor, ensuring they don’t become too salty or soggy.
Can I prepare the dressing in advance?
Yes, the dressing can be made ahead and stored in the fridge for up to a week. Just give it a quick stir before tossing with the cucumbers to combine any settled ingredients.
What makes this Sunomono Salad different from other cucumber salads?
What sets this Sunomono Salad (Japanese Cucumber Salad) Recipe apart is its delicate balance of rice vinegar’s mild sweetness, soy sauce’s umami, and the crispness of Japanese cucumbers, finished with nutty sesame seeds—delivering a uniquely light but flavorful experience.
Final Thoughts
Trust me, once you try this Sunomono Salad (Japanese Cucumber Salad) Recipe, it will become one of your go-to dishes for quick freshness and flavor. Its simple ingredients and lightning-fast prep make it perfect for any occasion, from weeknight dinners to elegant gatherings. Give it a shot, and you might just find yourself craving this light, tangy delight again and again!
Print
Sunomono Salad (Japanese Cucumber Salad) Recipe
- Total Time: 10 minutes
- Yield: 2 servings
Description
Sunomono Salad is a light and refreshing Japanese cucumber salad featuring thinly sliced cucumbers marinated in a tangy and sweet rice vinegar dressing, topped with toasty sesame seeds. This quick 10-minute recipe serves as a perfect side dish or palate cleanser.
Ingredients
Cucumbers
- 2 Japanese cucumbers
- 2 teaspoon salt
Dressing
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoon soy sauce
- 2 teaspoon sesame seeds
Instructions
- Prepare the cucumbers: Thinly slice the Japanese cucumbers and place them in a medium-sized bowl. Sprinkle the salt over the cucumber slices and toss to combine. Let them sit for at least 5 minutes to draw out excess moisture. Afterward, rinse the cucumbers thoroughly to remove the salt, squeeze out any remaining water gently, and pat dry with a paper towel to ensure the salad doesn’t become watery.
- Mix the dressing: In a small bowl, combine rice vinegar, sugar, soy sauce, and sesame seeds. Stir well until the sugar has completely dissolved, creating a balanced sweet and tangy dressing.
- Combine: Toss the dried cucumber slices with the prepared dressing until evenly coated. Serve immediately or chill briefly before serving for enhanced flavor.
Notes
- Using Japanese cucumbers is preferred for their thin skin and fewer seeds, but regular English cucumbers can be substituted.
- Adjust the sugar level in the dressing to your taste preference for sweetness.
- For added texture and flavor, consider topping with thinly sliced wakame seaweed or pickled ginger.
- This salad is best served fresh but can be stored refrigerated for up to 1 day.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
