Sunomono Salad

A light, tangy cucumber salad from Japan that you can make in minutes.

introduction

Sunomono Salad is a simple Japanese cucumber salad. It is fresh, crisp, and has a mild sweet and sour taste. You need only a few ingredients and a short time to make it. This salad works as a side dish or a light snack.

why make this recipe

• It is quick and easy.
• It uses few, cheap ingredients.
• It is light and refreshing, perfect with rice or fish.
• It helps add a fresh vegetable to any meal.

how to make Sunomono Salad

Wash and slice the cucumbers thin. Mix the rice vinegar, soy sauce, sugar, and salt until the sugar dissolves. Pour the dressing over the cucumbers and toss to coat. Let the salad sit for 10–15 minutes so the flavors blend. Sprinkle sesame seeds on top if you like.

Ingredients :

• 2 large cucumbers
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame seeds (optional)
• 1/4 teaspoon salt

Directions :

1. Thinly slice the cucumbers and place them in a bowl.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, and salt until sugar is dissolved.
3. Pour the dressing over the cucumbers and toss to coat.
4. Let the salad sit for about 10-15 minutes to allow the flavors to meld.
5. Sprinkle with sesame seeds before serving, if desired.

how to serve Sunomono Salad

Serve chilled or at room temperature. Put it in a small bowl as a side dish. It goes well with rice, grilled fish, or a bento box. Garnish with a few extra sesame seeds if you want.

how to store Sunomono Salad

Place the salad in an airtight container. Keep it in the fridge. Eat within 2 days for best texture and taste. The cucumbers may become softer if stored too long.

tips to make Sunomono Salad

• Slice cucumbers very thin for the best texture.
• Use a mandoline or a sharp knife to get even slices.
• Taste the dressing and add a little more sugar or soy sauce if you want it sweeter or saltier.
• If you like crunch, remove seeds from cucumbers before slicing.

variation (if any)

• Add a few thin slices of wakame seaweed for extra flavor.
• Mix in a little grated carrot for color.
• Use rice vinegar with a splash of lemon for brighter taste.
• Add a pinch of chili flakes for mild heat.

FAQs

Q: Can I use a different vinegar?
A: Yes. Rice vinegar gives the best taste, but white wine vinegar or apple cider vinegar can work in a pinch. Use a little less if the vinegar is strong.

Q: Do I need to salt the cucumbers first?
A: You can salt them lightly and let them sit for 5 minutes to draw out water, then pat dry. This keeps the salad from getting watery, but it is not required.

Q: How long should the salad sit before serving?
A: Let it sit for 10–15 minutes so the dressing soaks in. You can also chill it for 30 minutes for a colder salad.

Q: Is this recipe gluten-free?
A: Use gluten-free soy sauce or tamari to make this salad gluten-free.

Q: Can I make this ahead?
A: You can make it a few hours ahead. For best crispness, do not make it more than 24 hours before serving.

Conclusion

For another clear, step-by-step version of this cucumber salad, see Sunomono Salad Recipe (Japanese Cucumber Salad). For more tips and a slightly different take on dressing and texture, check Japanese Cucumber Salad (Sunomono) • crisp & refreshing!.

Sunomono Salad (Japanese Cucumber Salad)

Print Recipe

A light, tangy cucumber salad from Japan that is fresh, crisp, and perfect as a side dish or a light snack.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 large cucumbers
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame seeds (optional)
• 1/4 teaspoon salt

Instructions

1. Wash and slice the cucumbers thin.
2. Mix the rice vinegar, soy sauce, sugar, and salt until the sugar dissolves.
3. Pour the dressing over the cucumbers and toss to coat.
4. Let the salad sit for 10–15 minutes so the flavors blend.
5. Sprinkle sesame seeds on top if desired before serving.

Notes

For best texture, slice cucumbers very thin using a mandoline or a sharp knife. This salad can be made ahead, but for best crispness, do not prepare more than 24 hours before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 100
• Sugar: 4g
• Sodium: 300mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Japanese salad, cucumber salad, Sunomono, refreshing salad, quick side dish