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japanese cucumber salad recipe

Japanese Cucumber Salad (Sunomono)

A refreshing Japanese cucumber salad with a tangy rice vinegar dressing and toasted sesame seeds - the perfect light side dish for any Asian meal.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: Japanese
Calories: 52
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 Japanese cucumbers thinly sliced (or English/Persian cucumbers)
  • 1 tablespoon toasted sesame seeds
  • 2 green onions thinly sliced (optional)
For the Dressing
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce low-sodium works too
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar or honey
  • 1 teaspoon fresh ginger grated
  • 1 pinch salt
  • 1 teaspoon red pepper flakes optional, for heat

Equipment

  • Sharp knife or mandoline slicer
  • Mixing bowl
  • Colander
  • Whisk

Method
 

  1. Wash the cucumbers thoroughly and pat them dry. Optionally, score the cucumber skins lengthwise with a fork before slicing for a decorative pattern.
  2. Slice the cucumbers as thinly as possible (about 1/8-inch thickness). A mandoline slicer works best for uniform slices.
  3. Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and gently toss. Let them sit for 5-10 minutes to draw out excess moisture.
  4. Meanwhile, prepare the dressing by whisking together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and salt in a medium bowl until the sugar dissolves.
  5. Gently squeeze the salted cucumber slices to remove excess water, then pat dry with paper towels.
  6. Add the cucumber slices to the dressing and toss gently to ensure even coating.
  7. Cover and let the salad marinate in the refrigerator for 10-30 minutes to allow the flavors to develop.
  8. Just before serving, sprinkle with toasted sesame seeds and sliced green onions if using.

Notes

  • For the crispest texture, serve this salad within a few hours of preparation.
  • Japanese cucumbers are ideal, but English or Persian cucumbers work well as substitutes.
  • To make this salad ahead, keep the sliced cucumbers and dressing separate until about 30 minutes before serving.
  • Make sure to use rice vinegar, not seasoned rice vinegar which contains additional sugar and salt.
  • For a gluten-free version, use tamari instead of regular soy sauce.