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Sunomono (Japanese Cucumber Salad)

Sunomono (Japanese Cucumber Salad)

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Sunomono, or Japanese cucumber salad, is a light, crisp, and refreshing side dish made with thinly sliced cucumbers tossed in a tangy-sweet rice vinegar dressing. A little soy sauce adds savory flavor, sesame oil gives it a nutty finish, and sesame seeds add a simple crunch. It is quick to prepare, but tastes best after chilling for 1 to 2 hours so the cucumbers can soak up all those bright, pickled-style flavors.
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Prep Time 10 minutes
Optional Longer Chill 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Asian, Japanese
Calories: 60
Ingredients Equipment Method Nutrition

Ingredients
  

  • Japanese or Persian cucumbers
  • 4 tbsp rice vinegar
  • 2 tbsp white sugar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • a pinch of kosher salt
  • sesame seeds as many as you like

Equipment

  • 1 cutting board
  • 1 sharp knife or mandoline
  • 2 mixing bowls
  • 1 spoon or whisk
  • 1 food storage container or cover

Method
 

  1. Slice the cucumbers thinly
  2. Place them in a bowl, add a large pinch of kosher salt, and toss gently
  3. Set aside, and in another bowl, combine the rice vinegar, sugar, soy sauce, and sesame oil
  4. Stir until well combined
  5. Add the sesame seeds to the cucumbers and toss gently
  6. Pour the dressing over the cucumbers and toss until well combined, pressing at the end to distribute the juices.
  7. Cover, and let sit in the refrigerator for at least 1 hours. You can let it sit for up to a day for a more pickled salad.
  8. Enjoy with your favorite dinner, or eat it on its own as a delicious snack!

Nutrition

Serving: 87gCalories: 60kcalCarbohydrates: 6gProtein: 0.5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 252mgPotassium: 10mgFiber: 0.04gSugar: 6gCalcium: 2mgIron: 0.1mg

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