10 Minute Sunomono (Japanese Cucumber Salad) Recipe
Introduction
Sunomono is a light and refreshing Japanese cucumber salad that’s perfect for a quick side dish. With a crisp texture and a tangy-sweet dressing, this salad comes together in just 10 minutes.
Ingredients
- 1 large Japanese cucumber
- 2 tablespoons rice apple vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sea salt
- 1 teaspoon toasted sesame seeds
Instructions
- Step 1: Using a mandoline, thinly slice the cucumber and toss with sea salt. Let it rest for 3 to 6 minutes to draw out moisture.
- Step 2: Squeeze out excess moisture from the cucumbers and rinse if desired.
- Step 3: In a mixing bowl, whisk together rice apple vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar dissolves.
- Step 4: Combine the cucumbers with the dressing, tossing until evenly coated.
- Step 5: Serve immediately or chill for extra refreshment.
Tips & Variations
- For extra crunch, add thinly sliced wakame seaweed or a sprinkle of crushed peanuts.
- If you don’t have rice apple vinegar, a mild rice vinegar or white vinegar mixed with a pinch of sugar works well.
- Use regular cucumbers if Japanese cucumbers are unavailable, but peel them to reduce bitterness.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more liquid over time; drain before serving and toss again with the dressing. For best texture, serve chilled but not soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
Yes, you can prepare it a few hours ahead and refrigerate. However, cucumbers tend to soften, so it’s best consumed within 1-2 days for optimal crunch.
What can I substitute for toasted sesame seeds?
If you don’t have toasted sesame seeds, you can use finely chopped toasted nuts or omit them altogether. They add a nice nutty flavor but are not essential.
Print10 Minute Sunomono (Japanese Cucumber Salad) Recipe
This refreshing Japanese cucumber salad, known as Sunomono, is a quick and easy side dish that takes just 10 minutes to prepare. Featuring thinly sliced Japanese cucumbers dressed in a tangy mixture of rice apple vinegar, sugar, soy sauce, and toasted sesame seeds, this salad offers a perfect balance of sweet, sour, and savory flavors with a delightful crunch.
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 large Japanese cucumber
Dressing Ingredients
- 2 tablespoons rice apple vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sea salt
- 1 teaspoon toasted sesame seeds
Instructions
- Slice the Cucumber: Using a mandoline, thinly slice the Japanese cucumber to create uniform, delicate pieces. This ensures the cucumber absorbs the dressing well and provides the ideal texture for the salad.
- Salt and Rest: Toss the cucumber slices with sea salt and let them rest for 3 to 6 minutes. This process draws out excess moisture from the cucumber, improving its texture and flavor.
- Squeeze Excess Moisture: After resting, squeeze out the excess moisture from the cucumbers gently. You may rinse them lightly if you prefer a less salty taste.
- Prepare the Dressing: In a mixing bowl, whisk together rice apple vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar dissolves completely, creating a smooth and flavorful dressing.
- Toss the Salad: Combine the prepared cucumber slices with the dressing and toss thoroughly to ensure each slice is evenly coated with the tangy mixture.
- Serve or Chill: Serve the Sunomono immediately for a fresh crisp taste, or chill it in the refrigerator to enjoy a cooler, more refreshing salad.
Notes
- Use a mandoline for thin, consistent cucumber slices to enhance texture and flavor absorption.
- Adjust sugar and soy sauce levels to taste for preferred sweetness and saltiness.
- Chilling the salad for 30 minutes before serving accentuates the flavors and provides a refreshing experience.
- Japanese cucumbers have fewer seeds and thinner skin, but regular cucumbers can be substituted if necessary.
- To make this salad vegan, ensure the soy sauce used does not contain any animal-derived ingredients.
Keywords: Sunomono, Japanese cucumber salad, cucumber salad, quick Japanese salad, no-cook side dish, easy Japanese recipe, refreshing salad
