Sunomono (Japanese Cucumber Salad)

If you are looking for a light, crisp, and incredibly refreshing side dish, Sunomono is an absolute staple of Japanese cuisine that you can easily make at home. This simple salad features paper-thin slices of cucumber tossed in a vibrant, fat-free dressing, making it the perfect palate cleanser to serve alongside rich meats like pork or fatty fish like salmon.

The secret to this authentic flavor profile lies in the delicate balance of sweet and sour. A base of mild rice vinegar is whisked with white sugar, a pinch of salt, and freshly minced ginger. This combination creates a bright, tangy marinade that lightly pickles the vegetables without overpowering their natural, earthy freshness.

To ensure the salad remains beautifully crunchy rather than soggy, the recipe calls for removing the large, water-heavy seeds from the center of the cucumbers before slicing them. When allowed to chill in the refrigerator, the flavors meld together perfectly, resulting in a healthy, hydrating dish that is especially satisfying on a hot summer day.

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Sunomono (Japanese Cucumber Salad)

Recipe by RecipesVilla

Servings

5

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

30

kcal

Ingredients

• 2 large cucumbers, peeled

• 1/3 cup rice vinegar

• 4 teaspoons white sugar

• 1 1/2 teaspoons minced fresh ginger root, or to taste

• 1 teaspoon salt, or to taste

Directions

• Prep the Cucumbers: Cut the peeled cucumbers in half lengthwise. Use a spoon to gently scoop out and discard any large seeds from the center.
• Slice Thinly: Slice the seeded cucumber halves crosswise into very thin, delicate slices. Place the slices into a medium mixing bowl.
• Mix the Dressing: In a separate small bowl, add the rice vinegar, white sugar, minced fresh ginger, and salt. Mix well until the sugar and salt are completely dissolved.
• Toss and Coat: Pour the vinegar dressing over the sliced cucumbers and stir gently to ensure all the slices are evenly coated.
• Chill: Cover the bowl and refrigerate the salad until completely chilled, about 1 hour. This allows the flavors to blend perfectly before serving!

Notes

• Preventing Watery Salad: If you want an extra-crisp salad, reviewers recommend “sweating” the cucumbers first. Toss the plain cucumber slices with a little salt and let them sit in a colander for 15 minutes to draw out excess water. Gently squeeze the liquid out before adding the dressing.
• Authentic Additions: To enhance the umami flavor and texture, try adding a dash of toasted sesame oil, a sprinkle of toasted sesame seeds, or a few rehydrated strips of wakame (dried seaweed).
• Cucumber Varieties: If you use English cucumbers or Persian cucumbers, you can skip the peeling and de-seeding steps entirely, as their skins are thin and their seeds are practically non-existent!