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–+ servings

Fresh Japanese Cucumber Salad

A light and refreshing Japanese cucumber salad, Sunomono, perfect for summer meals. It's easy to prepare and highlights the crispness of Japanese cucumbers with a tangy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Japanese
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

Cucumbers
  • 2 medium Japanese cucumbers about 10 oz / 280g
Dressing
  • 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
  • 1 tablespoon dried wakame seaweed rehydrated, optional

Method
 

Preparation
  1. Wash and dry the Japanese cucumbers. Using a mandoline or a sharp knife, slice them very thinly—about ⅛ inch thick.
  2. 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.
Mixing Dressing and Combining
  1. 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.
  2. 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.
  3. Sprinkle toasted sesame seeds on top. If using wakame, fold it in now.
  4. Chill the salad in the fridge for at least 15 minutes before serving to let the flavors blend.

Nutrition

Serving: 1gCalories: 70kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 280mgFiber: 1gSugar: 4g

Notes

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh. The cucumbers may become watery as they sit, so consume them within a day for optimal crunch.

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