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Sunomono Japanese Cucumber Salad: The Best Easy Recipe (5 Steps)

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Sunomono Japanese cucumber salad is a light, refreshing Japanese side dish made with thinly sliced cucumbers tossed in a balanced rice vinegar dressing. It is crisp, tangy, mildly sweet, and commonly served chilled with traditional Japanese meals.

  • Author: Catherine

Ingredients

Scale
  • 2 medium Japanese cucumbers
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon dried wakame seaweed (optional)
  • 1 teaspoon toasted sesame seeds (optional)

Instructions

  1. Wash the cucumbers thoroughly and slice them very thinly using a sharp knife or mandoline.
  2. Place the sliced cucumbers in a bowl, sprinkle with salt, and toss gently. Let rest for 5 to 10 minutes.
  3. Gently squeeze the cucumbers to remove excess water, then set aside.
  4. In a separate bowl, whisk together rice vinegar and sugar until the sugar is fully dissolved.
  5. Add the drained cucumbers to the dressing and toss gently to coat evenly.
  6. If using wakame or sesame seeds, fold them in gently.
  7. Cover and refrigerate for at least 10 minutes before serving chilled.

Notes

  • Use Japanese or English cucumbers for best texture and flavor.
  • Do not oversalt the cucumbers, as the dressing already contains seasoning.
  • Chilling the salad enhances its refreshing taste.
  • Adjust sugar slightly to taste, but avoid removing it completely.

Find it online: https://recipeshots.com/sunomono-japanese-cucumber-salad/