Fresh Japanese Cucumber Salad Sunomono Recipe Easy Healthy Side Dish
Why Make This Recipe
Fresh Japanese Cucumber Salad, or Sunomono, is a delightful dish that brings a refreshing crunch to your meal. It’s light, healthy, and takes very little time to prepare. This salad highlights the crispness of Japanese cucumbers and is enhanced by a simple tangy dressing. It’s perfect for a summer side dish or as a complement to any Asian-inspired meal. Plus, it’s low in calories, making it a great choice for anyone looking for a healthier option.
How to Make Fresh Japanese Cucumber Salad Sunomono
Ingredients:
- 2 medium Japanese cucumbers (about 10 oz / 280g)
- 3 tablespoons rice vinegar (45 ml)
- 1 tablespoon sugar (12 g)
- ½ teaspoon salt (3 g)
- 1 teaspoon soy sauce (5 ml)
- 1 teaspoon sesame oil (5 ml)
- 1 tablespoon toasted sesame seeds (9 g)
- Optional: 1 tablespoon dried wakame seaweed (rehydrated)
Directions:
- Wash and dry the Japanese cucumbers. Using a mandoline or a sharp knife, slice them very thinly—about ⅛ inch thick.
- Place the cucumber slices in a colander and sprinkle them evenly with ½ teaspoon salt. Toss gently to coat and let sit for 10 minutes to draw out excess water.
- While the cucumbers sit, mix rice vinegar, sugar, soy sauce, and sesame oil in a small bowl or jar. Stir or shake until the sugar dissolves completely.
- After 10 minutes, gently squeeze the cucumbers to remove any remaining water without making them soggy. Transfer to a mixing bowl and pour the dressing over. Toss gently to coat every slice.
- Sprinkle toasted sesame seeds on top. If using wakame, fold it in now.
- Chill the salad in the fridge for at least 15 minutes before serving to let the flavors blend.
How to Serve Fresh Japanese Cucumber Salad Sunomono
Serve this salad cold as a side dish. It pairs wonderfully with grilled meats, sushi, or any Asian-inspired entrees. You can plate it in a bowl or on a small plate, letting its vibrant colors shine.
How to Store Fresh Japanese Cucumber Salad Sunomono
You can store the salad in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh. The cucumbers may become watery as they sit, so consume them within a day for optimal crunch.
Tips to Make Fresh Japanese Cucumber Salad Sunomono
- Use a mandoline for even slices, but be careful while slicing to avoid injury.
- Adjust the sugar in the dressing to suit your taste preference; you can add more for a sweeter salad.
- If you like a bit of heat, add some sliced chili or a dash of chili oil to the dressing.
Variation
You can customize this salad by adding different vegetables, such as carrots or radishes, for additional color and crunch. You can also experiment with the dressing by using different types of vinegar, like apple cider vinegar, for a unique twist.
FAQs
Q: Can I use regular cucumbers instead of Japanese cucumbers?
A: Yes, but Japanese cucumbers are more tender and have fewer seeds, which makes them ideal for this salad. If using regular cucumbers, consider peeling them for better texture.
Q: Is Sunomono gluten-free?
A: Yes, if you use gluten-free soy sauce or tamari, this salad can be enjoyed by those with gluten sensitivities.
Q: Can I make this salad ahead of time?
A: You can prepare the cucumbers and the dressing ahead of time, but it’s best to combine them just before serving to keep the cucumbers crispy.
Fresh Japanese Cucumber Salad
Ingredients
Method
- Wash and dry the Japanese cucumbers. Using a mandoline or a sharp knife, slice them very thinly—about ⅛ inch thick.
- Place the cucumber slices in a colander and sprinkle them evenly with ½ teaspoon salt. Toss gently to coat and let sit for 10 minutes to draw out excess water.
- While the cucumbers sit, mix rice vinegar, sugar, soy sauce, and sesame oil in a small bowl or jar. Stir or shake until the sugar dissolves completely.
- After 10 minutes, gently squeeze the cucumbers to remove any remaining water without making them soggy. Transfer to a mixing bowl and pour the dressing over. Toss gently to coat every slice.
- Sprinkle toasted sesame seeds on top. If using wakame, fold it in now.
- Chill the salad in the fridge for at least 15 minutes before serving to let the flavors blend.