Description
A refreshing and light Japanese cucumber salad known as Sunomono, featuring thinly sliced cucumbers tossed in a tangy rice vinegar dressing, sweetened slightly with sugar and accented by toasted sesame seeds. This easy-to-make salad is perfect as a side dish or appetizer and highlights crisp cucumbers’ subtle flavors with a bright, sweet, and savory dressing.
Ingredients
Salad
- 3 Persian cucumbers (or 3 Japanese cucumbers)
- 1 tsp salt
- 1 tsp sesame seeds (toasted)
Dressing
- 4 tbsp rice vinegar
- 2 tbsp sugar
- ½ tsp soy sauce
Instructions
- Slice cucumbers: Thinly slice the cucumbers using a mandoline slicer or a sharp knife to achieve uniform, delicate slices that will absorb the dressing well.
- Salt cucumbers: Sprinkle the sliced cucumbers evenly with 1 teaspoon of salt and let them rest for 5 minutes. This draws out excess moisture to keep the salad crisp and prevents it from becoming watery.
- Drain excess water: After 5 minutes, firmly squeeze the cucumbers using your hands or a clean kitchen towel to remove the released water.
- Prepare dressing: In a small bowl, combine the rice vinegar, sugar, and soy sauce. Stir well until the sugar completely dissolves, creating a balanced tangy-sweet dressing.
- Toss cucumbers with dressing: Add the drained cucumbers into the dressing and gently toss to fully coat the slices with the flavorful mixture.
- Garnish and serve: Sprinkle toasted sesame seeds over the salad before serving for a nutty crunch and extra aroma.
Notes
- Use Persian or Japanese cucumbers for their thin skins and fewer seeds, which provide the best texture.
- Adjust sugar and vinegar quantities to taste if you prefer a sweeter or more acidic dressing.
- For extra flavor, add a small sprinkle of red chili flakes or a few slivers of fresh ginger.
- Serve chilled for the most refreshing experience.
- To toast sesame seeds, heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
