Japanese Cucumber Salad (Sunomono)
A quick, refreshing Japanese Cucumber Salad dressed in a tangy, slightly sweet sauce, perfect for serving chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Fresh
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 large cucumbers
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon sesame seeds
- Chopped green onions (optional)
Instructions
- Thinly slice the cucumbers and place them in a bowl.
- In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar dissolves.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Let it marinate for about 10 minutes.
- Just before serving, sprinkle with sesame seeds and chopped green onions if desired.
Notes
For best flavor, slice the cucumbers thin. Adjust the dressing to your taste. Can add wakame seaweed or thin carrot strips for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Japanese salad, cucumber salad, sunomono, quick salad, refreshing side dish