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
