Crisp, tangy, and refreshingly light
This Japanese Cucumber Salad, also known as Sunomono, is a refreshing side dish that balances sweet, tangy, and savory flavors with a satisfying crunch. Thin cucumber slices are tossed in a light vinegar-soy dressing with sesame seeds and a touch of sesame oil for depth. It’s an easy healthy recipe that comes together in just minutes and makes a perfect fall dinner idea side dish to pair with grilled meats, rice bowls, or sushi. Light yet flavorful, this salad adds the perfect balance to any Japanese-inspired meal.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Chill Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
📝 Ingredients List
- 2 Japanese cucumbers (or English cucumbers), thinly sliced
- ½ tsp salt
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sugar
- ½ tsp sesame oil
- 1 tsp toasted sesame seeds
- Optional garnish: thin strips of red onion, carrot, or pickled ginger
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Sharp knife or mandoline slicer
- Cutting board
- Mixing bowl
- Measuring spoons
- Small whisk or fork
Step-by-Step Beginner-Friendly Instructions
- Slice cucumbers: Thinly slice cucumbers into rounds. For extra crunch, keep skin on.
- Salt cucumbers: Place slices in a bowl, sprinkle with salt, and let rest for 5 minutes to release water.
- Drain & dry: Gently squeeze cucumbers and pat dry with paper towels 🥒.
- Make dressing: In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until smooth.
- Toss & chill: Add cucumbers to the dressing along with optional veggie strips. Mix well and refrigerate 10 minutes for flavors to meld ❄️.
- Serve: Sprinkle with sesame seeds just before serving and enjoy cold 😋.
💡 Pro Tips
- Storage: Best enjoyed the same day, but can be kept in the fridge for up to 2 days.
- Texture tip: Slicing cucumbers paper-thin with a mandoline gives the best crunch.
- Flavor twist: Add wakame seaweed or chili flakes for extra depth.
- Serving idea: Serve alongside sushi, teriyaki, or grilled fish for a refreshing balance.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | ~45 | 1g | 6g | 1g | 1g | 3g |
Conclusion
This Japanese Cucumber Salad is a crisp, tangy, and refreshing dish that brings the perfect balance of flavors to your table. With its light vinegar dressing and sesame finish, it’s the ideal side for sushi nights, bento boxes, or even everyday dinners when you need something quick and refreshing. Simple, healthy, and elegant, this salad is a staple you’ll want to make again and again.
Japanese Cucumber Salad
Ingredients
Main Ingredients
- 2 pieces Japanese cucumbers (or English cucumbers), thinly sliced Keep skin on for extra crunch.
- ½ tsp salt To release water from cucumbers.
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sugar
- ½ tsp sesame oil
- 1 tsp toasted sesame seeds For garnish.
Optional Garnishes
- to taste thin strips of red onion, carrot, or pickled ginger
Instructions
Preparation
- Thinly slice cucumbers into rounds.
- Place slices in a bowl, sprinkle with salt, and let rest for 5 minutes to release water.
- Gently squeeze cucumbers and pat dry with paper towels.
Dressing
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until smooth.
Combining
- Add cucumbers to the dressing along with optional veggie strips. Mix well.
- Refrigerate for 10 minutes for flavors to meld.
Serving
- Sprinkle with sesame seeds just before serving and enjoy cold.