This refreshing Japanese cucumber salad, known as ‘Sunomono’, is a light and tangy dish that complements any meal. Made with crisp cucumbers and a simple vinegar dressing, it offers a delightful crunch and flavor.
The recipe is quick and easy, perfect for a side dish or appetizer. You can customize it by adding ingredients like sesame seeds or seaweed for extra texture and taste.
Overview of Japanese Cucumber Salad
This Japanese cucumber salad, known as ‘Sunomono’, is a refreshing addition to any meal.
It combines the crispness of cucumbers with a tangy dressing, creating a delightful balance of flavors.
The salad is not only light but also quick to prepare, making it an ideal choice for a side dish or appetizer.
Ingredients That Shine
The primary ingredient in this salad is the cucumber, which is sliced thinly to enhance its crunchiness.
The dressing is a harmonious blend of rice vinegar, sugar, soy sauce, and sesame oil, providing a sweet and tangy flavor profile.
Optional garnishes like toasted sesame seeds and chopped green onions add an extra layer of texture and taste, elevating the dish further.
Preparation Steps
To begin, thinly slice the cucumbers using a mandoline or a sharp knife.
Sprinkling them with salt allows the cucumbers to release excess moisture, ensuring a crisp texture.
After letting them sit for about 10 minutes, rinse the cucumbers to remove the salt before mixing them with the dressing.
Creating the Dressing
In a separate bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves completely.
This dressing is the heart of the salad, providing that signature tangy flavor.
Once the cucumbers are ready, combine them with the dressing and toss gently to ensure each slice is coated evenly.
Garnishing for Presentation
For a beautiful finish, sprinkle the salad with toasted sesame seeds and chopped green onions.
These garnishes not only enhance the visual appeal but also add a delightful crunch.
Serving the salad in a traditional Japanese dish on a simple wooden table accentuates its fresh and light nature.
Serving Suggestions
This cucumber salad is best served chilled, making it a perfect dish for warm days.
Pair it with grilled meats or sushi for a complete meal experience.
Whether as a side or a refreshing appetizer, this salad is sure to impress with its vibrant flavors and textures.
Easy Japanese Cucumber Salad Recipe
This salad features thinly sliced cucumbers marinated in a sweet and tangy dressing made from rice vinegar, sugar, and soy sauce. The preparation time is about 15 minutes, and it serves 4 people.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1 tablespoon sesame seeds, toasted (optional)
- Chopped green onions for garnish (optional)
Instructions
- Prepare the Cucumbers: Thinly slice the cucumbers using a mandoline or sharp knife. Place them in a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture.
- Make the Dressing: In a separate bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until the sugar is dissolved.
- Combine: Rinse the cucumbers under cold water to remove excess salt and pat dry. Add them to the dressing and toss to coat evenly.
- Garnish: If desired, sprinkle with toasted sesame seeds and chopped green onions before serving.
- Serve: Chill the salad for a few minutes in the refrigerator before serving for an extra refreshing taste.
Cook and Prep Times
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 4 servings
- Calories: 60kcal
- Fat: 3g
- Protein: 1g
- Carbohydrates: 8g