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Fresh Japanese Cucumber Salad Recipe Easy Sunomono for Perfect Summer Sides

Fresh Japanese Cucumber Salad - featured image
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A crisp, refreshing Japanese cucumber salad (Sunomono) with a perfect balance of tangy, sweet, and umami flavors, ideal for summer sides or light snacks.

Ingredients

Scale
  • 3 medium Japanese cucumbers (or English cucumbers), thinly sliced
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt (for salting cucumbers)
  • ½ teaspoon salt (for dressing)
  • 1 teaspoon soy sauce (use tamari for gluten-free option)
  • 1 tablespoon water
  • 1 tablespoon toasted sesame seeds (optional)
  • Optional garnish: thinly sliced wakame seaweed or chopped fresh cilantro

Instructions

  1. Wash and trim the ends of the cucumbers. Using a mandoline or sharp knife, slice them very thinly (about 1/8 inch or 3 mm thick).
  2. Place the cucumber slices in a large bowl and sprinkle 1 teaspoon of salt over them. Toss gently to coat evenly. Let sit for 10-15 minutes to draw out excess water.
  3. Drain the cucumbers using a colander or sieve and gently press to remove excess liquid. Pat dry with paper towels if needed.
  4. In a small bowl, whisk together rice vinegar, sugar, ½ teaspoon salt, soy sauce, and water until sugar dissolves completely. Adjust to taste.
  5. Add the drained cucumber slices to the dressing and toss gently to coat evenly. Let marinate for at least 10 minutes before serving.
  6. While the salad marinates, toast sesame seeds in a small dry skillet over medium heat, stirring frequently until golden and fragrant (2-3 minutes). Remove from heat immediately.
  7. Sprinkle toasted sesame seeds over the salad just before serving. Add optional garnishes like wakame seaweed or fresh herbs if desired.

Notes

Thin slicing cucumbers is key for the classic texture. Salting cucumbers draws out moisture to keep the salad crisp. Toast sesame seeds carefully to avoid burning. The salad is best served fresh or within 1-2 days refrigerated. For extra chill, refrigerate 20-30 minutes before serving. Optional additions include radishes, daikon, shichimi togarashi, or grated ginger for flavor variations.

Nutrition

Keywords: Japanese cucumber salad, sunomono, cucumber salad, summer side dish, easy salad, refreshing salad, gluten-free, vegan

Find it online: https://vexifood.com/fresh-japanese-cucumber-salad-recipe-easy-sunomono-for-perfect-summer-sides/