Japanese Cucumber Salad (Sunomono Style)
15 min
|
easy
|
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
Sunomono is a Japanese vinegar salad, crisp and tangy-sweet, basically a quick-pickled cucumber that stays snappy and refreshing with rice vinegar, soy, sesame, and a whisper of heat.
This five-minute bowl is a killer side dish with grilled fish or steak, a clean appetizer for sushi night, and the ultimate summer salad that doubles as a light lunch.
Ingredients (2 servings)
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Ingredients
- 2 Persian cucumbers, thinly sliced Persian cucumbers 0.57 lb
- ½ tsp salt salt
- 1½ Tbsp rice vinegar rice vinegar 0.75 fl oz
- 1 Tbsp granulated sugar granulated sugar
- 1 tsp soy sauce soy sauce 0.17 fl oz
- ½ tsp sesame oil sesame oil 0.08 fl oz
- ½ tsp fresh ginger root, grated (optional) fresh ginger root 0.04 oz
- ¼ tsp crushed red pepper crushed red pepper 0.02 oz
- 1 tsp toasted sesame seeds toasted sesame seeds 0.08 oz
How to Make Japanese Cucumber Salad (Sunomono Style)
-
Slice the cucumbers thin
Use a mandoline set to 1 to 2 mm or a very sharp knife to slice the Persian cucumbers into paper-thin coins.
-
Salt and drain
Toss the slices with 1/2 tsp salt in a bowl and let them stand 10 minutes to pull out excess water.
Squeeze handfuls firmly over the sink or wring in a clean kitchen towel until the cucumbers feel squeaky and dry.
-
Whisk the dressing
In a small bowl whisk rice vinegar, sugar, soy sauce, sesame oil, grated ginger, and red pepper flakes until the sugar fully dissolves.
-
Combine and taste
Add the drained cucumbers to the dressing and toss until lightly coated without a pool of liquid at the bottom.
Taste and adjust with a pinch more sugar for roundness or a splash more vinegar for extra snap.
-
Garnish and chill
Shower with toasted sesame seeds and chill 5 to 10 minutes to let the flavors settle while keeping the crunch.
-
Serve and store
Serve cold in shallow bowls, scooping cucumbers with just enough dressing to gloss, not drown.
Leftovers keep up to 1 day covered in the fridge, with a softer but still tasty texture.
Substitutions
- Replace soy sauce with tamari (1:1)
- Tamari keeps the savory depth and a clean, round saltiness while staying gluten free, so the dressing tastes classic but slightly smoother.
- Replace rice vinegar with apple cider vinegar cut with water (1 tbsp ACV + 1/2 tbsp water)
- This keeps the bright tang without the sharper edge of straight cider vinegar, landing close to the gentle acidity of rice vinegar.
- Replace Persian cucumbers with English cucumber, seeded
- English cucumbers stay crisp and delicate when sliced thin, and removing the seeds prevents excess water so the texture remains snappy.
Tips
- Cut with control
- Aim for 1 to 2 mm slices, because thinner slices absorb the dressing quickly without turning limp.
- Salt like you mean it
- Ten minutes of salting and a firm squeeze is the difference between crisp salad and cucumber soup.
- Dissolve the sugar fully
- Whisk until the dressing is clear so the sweetness is even and the cucumbers glaze instead of grit.
- Chill the hardware
- Pop your mixing bowl in the fridge while the cucumbers drain to keep the salad icy and crisp.
- Toast the sesame seeds fresh
- A quick toast in a dry pan until fragrant adds warm nuttiness that plays against the cool cucumbers.
- Optional sea touch
- Stir in a tablespoon of rehydrated, squeezed wakame for a classic ocean note that stays light.
Nutrition Facts *
| Energy | 89 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 3 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the cucumbers from getting watery?
- Use seedless cucumbers, salt for 10 minutes, and squeeze hard until they feel dry and squeaky before dressing.
- My salad tastes too salty, what now?
- Rinse the salted cucumbers quickly, squeeze again, then rebalance the dressing with a pinch of sugar and a splash of vinegar.
- Can I make this ahead?
- For the best crunch, keep cucumbers salted and squeezed in the fridge and toss with dressing up to 30 minutes before serving.
- What if I do not have rice vinegar?
- Use apple cider vinegar cut with a little water to soften the acidity, or try mild white wine vinegar with a pinch more sugar.
- How spicy should this be?
- Use the red pepper flakes as a whisper, not a shout, so the heat lifts the sweetness without taking over.
- Can I add extras without losing the sunomono vibe?
- Yes, try a sprinkle of shiso, a few strands of wakame, or a squeeze of yuzu for brightness that stays true to the style.
Serving Suggestions
This salad plays well with grilled salmon, yakitori, or a spicy ramen night because the cold, sweet-sour crunch resets your palate between bites.
For a chef-y twist, add a few slivers of shiso or a squeeze of yuzu, or swap the chili flakes for a tiny dab of yuzu kosho to bring citrusy heat without overpowering the cucumbers.
More pairings:
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