Sunomono Salad – a simply refreshing Japanese Cucumber SaladPrint
Super fast, easy and healthy Japanese side dish. Sunomono literally translate to “vinegared thing” and refers to a Japanese cucumber salad, which is dressed with a sweet vinegar dressing. The sauce is a simple oil-free dressing made with rice vinegar, sugar, and salt. Aside from the sauce, the only other required ingredient is cucumber.
You want to go for Japanese cucumbers to do it right, otherwise Persian cucumbers do the trick too. These varieties are crunchier, and have a thin skin you can just leave on. You won’t even need to remove the seeds, since they’re non-existent.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- 2–3 crunchy Japanese or Persian cucumbers
- 1/3 tsp salt, to draw out moisture
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp soy sauce
- 1 piece seaweed Wakame (optional)
- 1 tsp sesame seeds (optional)
- Slice all the cucumbers very thin and transfer to a medium sized bowl. Put the seaweed, if using, in cold water and leave it for 10 minutes. Squeeze the water out and cut them if necessary.
- Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
- Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove as much water as you can. Once the cucumbers have been salted and squeezed, it’s just a matter of tossing them together with the other ingredients and dressing.
- Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.
- Sprinkle with sesame seeds and Seaweed Wakame (optional) and serve.
- Serving Size: 2