Sunomono Japanese Cucumber Salad – Easy Traditional Recipe
Sunomono Japanese cucumber salad is a light and refreshing traditional dish made with thinly sliced cucumbers and a delicate sweet-and-sour rice vinegar dressing. It is crisp, tangy, and commonly served as a side dish in Japanese meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
Scale
- 2 Japanese or English cucumbers, thinly sliced
- 1/4 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon sesame seeds (optional)
- 1 tablespoon soaked wakame seaweed (optional)
Instructions
- Wash the cucumbers and slice them very thin using a knife or mandoline.
- Place the cucumber slices in a bowl, sprinkle with salt, and toss gently.
- Let the cucumbers rest for 10 minutes to draw out excess moisture.
- Gently squeeze and drain the cucumbers without rinsing.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Add the drained cucumbers to the dressing and toss gently to coat.
- Add sesame seeds or wakame if using and mix lightly.
- Chill for 10–15 minutes before serving.
Notes
- Slice cucumbers very thin for best texture.
- Do not rinse cucumbers after salting.
- Adjust sugar slightly to taste, keeping sweetness subtle.
- Best served fresh the same day.
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Find it online: https://recipeeasily.com/sunomono-japanese-cucumber-salad/