Japanese cucumber salad, also known as Sunomono, is a simple yet delicious dish that highlights the crispness of cucumbers paired with a light, tangy dressing. Traditionally, it is served as a side dish in Japanese cuisine and is often enjoyed during summer for its refreshing qualities. The salad is typically dressed in a mixture of rice vinegar, sugar, and soy sauce, and sometimes garnished with sesame seeds or seaweed for added texture. Lina Vexley, a fan of Japanese food, shares, “This cucumber salad is one of my favorites because it’s so easy to prepare and offers a perfect balance of sweet, salty, and tangy flavors. It’s light yet satisfying, making it a great side for any meal!” Whether served as part of a sushi dinner or as a standalone dish, Japanese cucumber salad is sure to be a crowd-pleaser.
Recipe: Japanese Cucumber Salad
Japanese Cucumber Salad
Equipment
- Mixing Bowl
- Knife
Ingredients
- 2 medium Cucumber thinly sliced
- 2 tbsp Rice Vinegar
- 1 tbsp Soy Sauce
- 1 tsp Sugar
- 1/2 tsp Sesame Oil
- 1 tbsp Sesame Seeds for garnish
- to taste Salt
- 1/4 tsp Red Pepper Flakes optional, for spice
- 1 sheet Kombu Seaweed optional, for garnish
Instructions
- Thinly slice the cucumbers and place them in a large mixing bowl. If you prefer, you can lightly salt the cucumbers and let them sit for about 10 minutes to release some moisture, then gently squeeze out the excess water.
- In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and red pepper flakes (if using) until the sugar dissolves.
- Pour the dressing over the cucumbers and toss to coat. Let the salad sit for 5-10 minutes to allow the flavors to meld.
- Garnish with sesame seeds and optional kombu seaweed before serving.
Notes
Nutrition
How to Make Japanese Cucumber Salad
Making Japanese cucumber salad is incredibly simple. Start by thinly slicing the cucumbers into rounds. If you prefer a less watery texture, lightly salt the cucumber slices and let them sit for about 10 minutes to draw out excess moisture. Afterward, gently squeeze out the water.
In a small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and red pepper flakes (if you like a bit of heat). The dressing will be tangy, slightly sweet, and savory.
Pour the dressing over the cucumbers and toss to coat evenly. Let the salad sit for 5-10 minutes to allow the flavors to meld together.
Finally, garnish with sesame seeds and optional kombu seaweed for an extra burst of umami. If you want a spicier kick, you can add more red pepper flakes.
Conclusion
Japanese cucumber salad is a light, refreshing dish that packs a punch with its tangy dressing and crunchy texture. The combination of rice vinegar, soy sauce, and sesame oil creates a perfect balance of flavors, making this salad a delightful accompaniment to any meal. Whether served with sushi, grilled meats, or enjoyed on its own, this simple salad is a must-try for anyone who loves fresh, flavorful, and healthy dishes.