Japanese Cucumber Salad (Sunomono)

Japanese Cucumber Salad (Sunomono) Recipe

Japanese Cucumber Salad, also called Sunomono, is a light and refreshing dish that you can enjoy any time of the year. Featuring crisp cucumbers and a simple dressing, this salad is an excellent choice for a side dish or appetizer. This recipe is quick and easy, making it perfect for busy days or gatherings. Let’s dive into this delightful dish!

Why Make This Recipe

Sunomono offers several reasons to be included in your meal plan. First, it is healthy. Cucumbers are low in calories and high in water, making them an excellent choice for hydration. The dressing is made with rice vinegar, sugar, and soy sauce, adding flavor without overpowering the freshness of the cucumbers.

Furthermore, making this dish is simple and quick. You can prepare it in just a few minutes, which is perfect if you need to whip up something fast. It requires only a handful of ingredients.

The crunchy texture and zesty flavor of the salad pair well with many dishes, especially grilled meats, seafood, or Asian-inspired meals. This versatility makes it a great side salad to serve with various cuisines.

Lastly, this salad is a colorful addition to your table, making your meal even more enjoyable. The bright green of the cucumbers topped with sesame seeds creates an appealing presentation. It’s sure to impress guests and family alike!

How to Make Japanese Cucumber Salad (Sunomono)

Now, let’s break down how to make this flavorful salad step by step.

Ingredients

• 1 lb Japanese cucumber (about 2-3 cucumbers)
• 1/2 tbsp kosher salt
• 3 tbsp rice vinegar
• 1/2 tbsp sugar
• 1 tbsp light soy sauce
• 1 tsp sesame seeds

Directions

1. Prepare the Cucumbers:

   • Start by washing the cucumbers under cold water to remove any dirt.
   • Use a knife or a mandolin to slice the cucumbers thinly. Thin slices help the cucumbers absorb the dressing better and create a nice crunch when you eat them.

2. Salting the Cucumbers:

   • Take the sliced cucumbers and place them in a bowl.
   • Sprinkle the kosher salt over the cucumbers.
   • Allow them to rest for about 5 minutes. This step helps draw out excess water from the cucumbers, making them crispier.

3. Rinse and Dry:

   • After 5 minutes, rinse the cucumbers under cold water to remove the salt and any excess moisture.
   • Pat the cucumbers dry with a paper towel or a clean kitchen cloth. This step is essential to keep the salad from becoming watery later.

4. Make the Dressing:

   • In a small bowl, mix the rice vinegar, sugar, and light soy sauce together.
   • Stir the mixture until the sugar completely dissolves. This dressing adds tangy flavor with a hint of sweetness.

5. Combine:

   • Pour the dressing over the prepared cucumbers.
   • Add the sesame seeds as well.
   • Gently mix everything together to coat the cucumbers with the dressing evenly without crushing them.

6. Serve:

   • Serve the salad immediately for the best crunch and freshness. You can enjoy it on its own or as a side dish with your favorite meals.

How to Serve Japanese Cucumber Salad (Sunomono)

When it comes to serving this delicious salad, you have plenty of options. Sunomono can be served straight from the bowl, or you can present it in individual serving dishes.

For an elegant touch, garnish with extra sesame seeds or a sprinkle of sliced green onions. This will not only enhance the look of the dish but also add a little more flavor.

Sunomono pairs excellently with grilled fish, fried chicken, or even on a simple Asian noodle dish. It is a perfect complement to any meal due to its lightness and fresh taste.

How to Store Japanese Cucumber Salad (Sunomono)

While Japanese Cucumber Salad is best enjoyed fresh, you can store any leftovers for a short time. Transfer the salad to an airtight container and keep it in the fridge.

It is best to consume the salad within a day or two. Remember that the cucumbers may lose their crunch as they sit in the dressing, making them a bit soggy over time.

If you want to keep the cucumbers crunchy, consider storing the sliced cucumbers and dressing separately. You can combine them again just before serving.

Tips to Make Japanese Cucumber Salad (Sunomono)

1. Choose Fresh Cucumbers: When selecting cucumbers, opt for Japanese cucumbers if you can find them. They are sweeter and crunchier than regular cucumbers. Look for firm cucumbers with bright skin and no blemishes.

2. Adjust the Dressing to Taste: Feel free to modify the dressing ingredients according to your taste. If you prefer a sweeter salad, add a little more sugar. If you like extra tanginess, add more rice vinegar.

3. Serve Chilled: For an extra refreshing experience, chill the salad in the refrigerator for about 30 minutes before serving. This helps to enhance the flavors of the dressing.

4. Add More Ingredients: You can customize your Sunomono by adding other vegetables such as daikon radish or carrots. You may also include proteins like shrimp or imitation crab for a more filling dish.

Variation

If you want to change up the flavor of your Japanese Cucumber Salad, consider these variations:

• Add a spicy kick: Mix in a splash of chili oil or a sprinkle of red pepper flakes to give it some heat.
• Sesame Oil: Instead of sesame seeds, add a few drops of toasted sesame oil to give the dressing a deeper flavor.
• Herbs: Toss in some freshly chopped herbs, such as cilantro or mint, for a fresh twist.

FAQs

1. Can I use regular cucumbers instead of Japanese cucumbers?
Yes, you can use regular cucumbers if Japanese cucumbers are unavailable. However, they may not have the same crunch and sweetness.

2. How long can I store Sunomono?
Sunomono is best when consumed fresh or within a day or two. It tends to lose its crisp texture over time due to the dressing.

3. Is this salad keto-friendly?
Yes, Japanese Cucumber Salad is low in carbohydrates and is suitable for a keto-friendly diet.

Enjoy making and sharing this refreshing and delicious Japanese Cucumber Salad! It is bound to become a favorite at your meals!

Japanese Cucumber Salad (Sunomono)

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• Author: jena
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A light and refreshing Japanese salad featuring crisp cucumbers and a simple dressing, perfect as a side dish or appetizer.

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Ingredients

Scale 1x2x3x

• 1 lb Japanese cucumber (about 2–3 cucumbers)
• 1/2 tbsp kosher salt
• 3 tbsp rice vinegar
• 1/2 tbsp sugar
• 1 tbsp light soy sauce
• 1 tsp sesame seeds

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Instructions

1. Wash the cucumbers under cold water and slice them thinly.
2. Place sliced cucumbers in a bowl and sprinkle with kosher salt. Let rest for 5 minutes.
3. Rinse the cucumbers under cold water to remove salt and pat dry.
4. In a small bowl, mix rice vinegar, sugar, and soy sauce until sugar dissolves.
5. Pour dressing over cucumbers, add sesame seeds, and gently mix to coat.
6. Serve immediately for the best crunch.

Notes

For an elegant presentation, garnish with additional sesame seeds or sliced green onions. It pairs well with grilled fish or fried chicken.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 80
• Sugar: 3g
• Sodium: 400mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg

Keywords: salad, Japanese, cucumber, Sunomono, healthy, side dish