Japanese Cucumber Salad (Sunomono)

If you’re looking for a dish that’s both light and refreshing, I can’t wait to share my favorite Japanese Cucumber Salad (Sunomono) (VIDEO) with you! This delightful salad is perfect for busy weeknights when you want something quick yet satisfying. It pairs beautifully with any of your favorite Japanese meals or can be enjoyed on its own as a crunchy snack.

What makes this recipe so special is its simplicity—just six wholesome ingredients come together in a mere 15 minutes! Whether you’re hosting a family gathering or just treating yourself, this salad is sure to impress.

Why You’ll Love This Recipe

• Quick to Prepare: This salad comes together in just 15 minutes, making it perfect for those hectic evenings.
• Family-Friendly Flavor: The crunchy cucumbers and tangy dressing are loved by kids and adults alike!
• Make-Ahead Convenience: You can prepare this salad in advance; the flavors deepen as it sits, making it even better.
• Versatile Side Dish: It complements a wide range of dishes, from sushi to grilled meats, or even as a light snack.

Ingredients You’ll Need

Gathering your ingredients will be a breeze since they are simple and wholesome. Here’s what you need to whip up this delicious Japanese Cucumber Salad (Sunomono) (VIDEO):

For the Salad

• 1 lb japanese cucumber (2-3 cucumbers)
• 1/2 tbsp kosher salt

For the Dressing

• 3 tbsp rice vinegar
• 1/2 tbsp sugar
• 1 tbsp light soy sauce
• 1 tsp sesame seeds

Variations

One of the best things about this salad is how flexible it is! Feel free to get creative and customize it to your taste:

• Add some crunch: Toss in thinly sliced radishes for an extra layer of texture.
• Mix in some greens: Spinach or shredded lettuce can add volume and freshness.
• Spice it up: A sprinkle of chili flakes or sliced green onions can add a bit of heat.
• Include proteins: Add cooked shrimp or tofu for a heartier version.

How to Make Japanese Cucumber Salad (Sunomono)

Step 1: Prepare the Cucumbers

Start by thinly slicing your cucumbers using either a sharp knife or mandolin. Aim for slices that are about 2-3 cm thick. Place them in a large bowl and mix with kosher salt. Allow them to rest for about 5 minutes. This step is crucial because the salt helps draw out excess water, leaving you with perfectly crunchy cucumbers!

Step 2: Rinse and Dry

After five minutes, you’ll notice some liquid pooling at the bottom of the bowl. Remove this excess water and rinse off the cucumbers under cold water to remove any excess salt. Gently squeeze them until they are dry—this ensures your salad won’t be too watery later on.

Step 3: Make the Dressing

In a small bowl, whisk together rice vinegar, sugar, and soy sauce until everything is well combined. This dressing brings all the flavors together and adds that delightful tanginess that makes Sunomono so special.

Step 4: Combine Everything

Now it’s time to bring it all together! Add your dressing to the dried cucumbers along with sesame seeds. Mix everything gently but thoroughly so each slice gets coated in that yummy dressing. Serve immediately and enjoy the refreshing crunch!

And there you have it—a simple yet delicious Japanese Cucumber Salad (Sunomono)  that’s sure to become a staple in your kitchen!

Pro Tips for Making Japanese Cucumber Salad (Sunomono)

Creating the perfect Japanese Cucumber Salad (Sunomono) is easy with a few simple tricks! Here are some pro tips to elevate your dish:

• Use fresh cucumbers: Fresh, crunchy cucumbers make all the difference in texture and flavor. Look for firm, dark green cucumbers that feel heavy for their size.
• Adjust salt to taste: The salt not only flavors the cucumbers but also helps draw out moisture. Feel free to adjust the amount based on your preference for saltiness and how much water you want to remove.
• Chill before serving: For an extra refreshing experience, let the salad chill in the refrigerator for about 10-15 minutes after mixing. This allows the flavors to meld beautifully.
• Experiment with additional ingredients: While traditional Sunomono is simple, you can customize it with thinly sliced carrots or radishes for added color and crunch.
• Make ahead of time: This salad can be prepared a few hours in advance. Just keep it covered in the fridge until you’re ready to serve!

How to Serve Japanese Cucumber Salad (Sunomono)

Presenting your Japanese Cucumber Salad (Sunomono) can turn a simple dish into a delightful centerpiece! Here are some ideas on how to make it visually appealing:

Garnishes

• Sesame seeds: A sprinkle of toasted sesame seeds adds a nutty flavor and beautiful contrast to the green cucumbers.
• Chopped green onions: Thinly sliced green onions provide a pop of color and a mild onion flavor that complements the salad perfectly.
• Shredded nori: Adding shredded seaweed gives an oceanic taste and enhances the authentic Japanese experience.

Side Dishes

• Teriyaki Tofu Skewers: Marinated tofu grilled to perfection pairs wonderfully with this salad, offering protein and satisfying flavors.
• Vegetable Tempura: Lightly battered and fried seasonal vegetables add crunch and richness, making them a great contrast to the lightness of Sunomono.
• Edamame: Steamed edamame pods sprinkled with sea salt are an excellent source of protein and provide a nice balance to any meal.
• Miso Soup: A warm bowl of miso soup complements this refreshing salad beautifully, creating a well-rounded dining experience.

Enjoy preparing and serving this delightful Japanese Cucumber Salad (Sunomono)! It’s sure to impress family and friends alike!

Make Ahead and Storage

This Japanese Cucumber Salad (Sunomono) is perfect for meal prep! You can easily make it in advance, allowing the flavors to meld beautifully. Here’s how to store it for maximum freshness.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• Consume within 2-3 days for the best taste and texture.
• Keep the salad separate from other dishes if possible to maintain crunchiness.

Freezing

• It is not recommended to freeze this salad as cucumbers lose their crispness and texture when thawed.
• Enjoy fresh for the best experience!

Reheating

• This salad is best served cold, so no reheating is necessary!
• If you’ve prepared it ahead of time, simply give it a gentle toss before serving.

FAQs

Here are some common questions about making Japanese Cucumber Salad (Sunomono):

Can I use regular cucumbers instead of Japanese cucumbers for Sunomono?

Absolutely! While Japanese cucumbers have a thinner skin and fewer seeds, regular cucumbers can be used as a substitute. Just slice them thinly and follow the same steps.

How long can I store Japanese Cucumber Salad (Sunomono)?

You can store your Japanese Cucumber Salad (Sunomono) in the fridge for 2-3 days. Make sure it’s in an airtight container to keep it fresh!

What can I serve with Japanese Cucumber Salad (Sunomono)?

This salad pairs wonderfully with grilled fish, rice dishes, or as part of a larger array of Japanese side dishes.

Final Thoughts

I hope you enjoy making this delightful Japanese Cucumber Salad (Sunomono) as much as I do! Its refreshing crunch and tangy dressing make it a fantastic addition to any meal. Don’t hesitate to try this recipe out; it’s simple yet incredibly satisfying. Happy cooking!