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A refreshing Japanese cucumber salad, known as Sunomono, in a bowl.

Classic Japanese Cucumber Salad (Sunomono)

This refreshing Japanese cucumber salad, known as Sunomono, is a delightful side dish featuring thinly sliced cucumbers tossed in a sweet and tangy vinegar dressing.
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Prep Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 80 kcal

Equipment

  • Colander
  • Small bowl
  • Medium bowl
  • Whisk
  • Mandoline (optional)

Ingredients
  

Main Ingredients

  • 2-4 medium English cucumbers or Persian cucumbers
  • 1 teaspoon sea salt
  • ½ cup unseasoned rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon soy sauce
  • ½ teaspoon fresh ginger (optional)
  • 1 tablespoon toasted sesame seeds
  • Pinch red pepper flakes (optional)

Instructions
 

Preparation

  • Wash and prepare the cucumbers by slicing them very thinly (¼ inch or less) using a mandoline if possible.
  • Place the sliced cucumbers in a colander, sprinkle with 1 teaspoon of sea salt, and let them sit for 15-20 minutes to drain excess water.
  • Rinse the cucumbers under cold water, then firmly squeeze and pat them dry to remove as much liquid as possible.

Dressing and Serving

  • In a small bowl, whisk together rice vinegar, sugar, soy sauce, and grated ginger until the sugar is dissolved.
  • Combine the dried cucumbers with the dressing in a medium bowl, tossing them gently to ensure they are evenly coated.
  • Transfer the salad to a serving dish, garnish with toasted sesame seeds and red pepper flakes, and chill for 15-30 minutes before serving.

Notes

For extra flavor, consider adding a pinch of dashi powder to the dressing, or a thinly sliced radish for added color and crunch.