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Japanese Cucumber Salad {Sunomono}

Crisp Japanese Cucumber Salad Sunomono for a Refreshing Bite

Enjoy a refreshing Japanese Cucumber Salad (Sunomono) that is low-calorie and perfect for busy weeknights.
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Prep Time 15 minutes
Marinating Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Japanese or English Cucumbers Persian or Armenian cucumbers can be used as substitutes.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 cup Thinly Sliced Seaweed (optional) Try using wakame or nori.
For the Dressing
  • 1/4 cup Rice Wine Vinegar Apple cider vinegar can be used for a different flavor.
  • 2 tablespoons Sugar Can substitute with honey or a sugar alternative.
  • 2 tablespoons Soy Sauce Tamari or coconut aminos are great gluten-free alternatives.
  • 1 tablespoon Sesame Oil (optional) Olive oil can be a lighter alternative.
For Garnishing
  • 2 tablespoons Toasted Sesame Seeds (optional) Substitute with chopped nuts if desired.

Equipment

  • knife
  • mandoline
  • mixing bowl
  • Colander
  • whisk

Method
 

Preparation Steps
  1. Wash the Japanese cucumbers thoroughly under cool running water. Thinly slice them into rounds about 1/8 inch thick while keeping the skin on.
  2. Sprinkle a generous amount of salt over the sliced cucumbers, tossing them gently. Let them sit for 10-15 minutes to draw out excess moisture.
  3. In a separate bowl, combine rice wine vinegar, sugar, and soy sauce using a whisk until the sugar is fully dissolved. Optionally drizzle in sesame oil.
  4. Drain the cucumbers and return them to the mixing bowl. Pour the dressing over them and gently toss until evenly coated.
  5. Sprinkle toasted sesame seeds and thinly sliced seaweed over the salad for garnish.
  6. Cover and refrigerate to marinate for 15-20 minutes before serving.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 1gFat: 2gSodium: 300mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For best flavor, allow the salad to marinate in the refrigerator before serving and use the freshest cucumbers available.

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