Japanese Cucumber Salad (Sunomono)
Ingredients
- 2 Japanese cucumbers (or 1 English cucumber)
- 1/2 tsp salt
- 2 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1 tsp toasted sesame seeds
- Few slices of wakame seaweed, rehydrated (for traditional flair). Optional
- Thinly sliced scallions or red pepper flakes, garnish. Optional
Description
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Serving Size
3 people
Preparation Time
20 minutes
Cuisine(s)
Japanese, Vegetarian / Vegan
Food Allergies
Sesame, Soy
Meal Type
Hors d'oeuvres
Instructions
- Prepare the cucumbers: Wash cucumbers and slice them into very thin rounds (a mandoline works best). Place slices in a bowl and sprinkle with salt. Toss gently and let sit for 10 minutes to draw out excess water. After 10 minutes, squeeze the cucumbers gently to remove liquid, then pat dry with a paper towel.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
- Combine & chill: Add cucumbers (and optional wakame) to the dressing. Toss to coat evenly. Let sit for 5–10 minutes to absorb flavors.
- Garnish & serve: Sprinkle with toasted sesame seeds and optional scallions or red pepper flakes. Serve chilled as a light, tangy side dish.