Sunomono Salad Recipe

Sunomono Salad Recipe (Japanese Cucumber Salad) is that dish I reach for when I want something light, tangy, and ultra-refreshing. Crispy cucumbers soak up a delicately sweet and vinegary dressing, making every bite absolutely irresistible. It’s the perfect side to balance a rich meal, or just when you want a snack that’s as craveable as it is wholesome!

Ingredients You’ll Need

Part of the magic of this Sunomono Salad Recipe (Japanese Cucumber Salad) is just how few ingredients you need—and yet, each one plays a key role in building those refreshing, addictive flavors. Here’s what to gather and why you simply can’t skip any!

• Japanese or Persian cucumbers: These are thin-skinned, nearly seedless, and wonderfully crisp—ideal for sunomono’s signature crunch and delicate flavor.
• Salt: Essential not just for seasoning, but for drawing out excess cucumber moisture so your salad stays crisp and never soggy.
• Rice vinegar: The backbone of the dressing, it brings subtle sweetness and just the right tang without overpowering the fresh cucumbers.
• Sugar: Balances the sharpness of vinegar to give the dressing a hint of mellow sweetness.
• Soy sauce: Just a dash brings umami depth—enough to notice, but not dominate.
• Sesame seeds: Sprinkled over the top right before serving, these add a gentle nuttiness and classic visual appeal.

Variations

Craving something new? The beauty of Sunomono Salad Recipe (Japanese Cucumber Salad) is how delightfully adaptable it is. Use what you have, cater to any guests, or give it a personal twist that makes it truly yours.

• Add wakame (dried seaweed): Soak a tablespoon of wakame in water until soft, then stir it in for oceanic flavor and a boost of minerals.
• Mix in seafood: Delicate bites of poached shrimp, crab sticks, or even thin slices of octopus turn this salad into a special appetizer, just like you’d find at a Japanese izakaya.
• Swap the vinegar: If rice vinegar isn’t on hand, try apple cider vinegar for a fruitier note, or white wine vinegar for an extra-bright kick.
• Keep it plant-based: The Sunomono Salad Recipe (Japanese Cucumber Salad) is already vegan, but you can use tamari in place of soy sauce for a gluten-free twist.

How to Make Sunomono Salad Recipe (Japanese Cucumber Salad)

Step 1: Slice the Cucumbers

Start by slicing the Japanese or Persian cucumbers as thinly as you possibly can—this is where a mandolin slicer becomes your best friend! Super-thin slices allow the dressing to penetrate fully and create that signature, feathery texture. Transfer all the slices to a medium-sized mixing bowl.

Step 2: Salt and Drain

Generously sprinkle the cucumber slices with salt, then toss well with your hands to make sure each piece is coated. Let them sit for 10 minutes, during which the salt will draw out a surprising amount of water. This is the key to avoiding a watery salad later!

Step 3: Rinse and Squeeze

Once the cucumbers have released their moisture, give them a very thorough rinse to remove excess salt. Then drain in a colander and, using clean hands, squeeze bunches of cucumber firmly to push out as much remaining liquid as possible. Don’t worry—they won’t lose their crunch!

Step 4: Make the Dressing

While the cucumbers are draining, whisk together the rice vinegar, sugar, salt, and soy sauce in a small bowl until the sugar dissolves. The mixture should be glossy and taste delicately tangy-sweet, with a hint of umami in the background.

Step 5: Marinate and Finish

Pour the dressing over the well-drained cucumbers and gently toss to combine. Cover and refrigerate for at least 1 hour—longer if you have the time, as the flavors meld beautifully over a few hours or even overnight. Just before serving, sprinkle generously with sesame seeds for that nutty finish and a touch of visual pizzazz.

How to Serve Sunomono Salad Recipe (Japanese Cucumber Salad)

Garnishes

Finish your Sunomono Salad Recipe (Japanese Cucumber Salad) with a flurry of toasted sesame seeds and, if you want extra color, a scattering of finely sliced green onion or even a few delicate shreds of nori. A sprinkle of chili flakes can add a whisper of heat if you’re feeling adventurous!

Side Dishes

This salad is a superstar alongside sushi, teriyaki chicken, grilled salmon, or a steaming bowl of miso soup. Its cool crunch and tangy-sweet dressing make it the ultimate side for any rich or savory Japanese meal, and it even brightens up a simple bowl of rice.

Creative Ways to Present

For a restaurant-worthy touch, serve the Sunomono Salad Recipe (Japanese Cucumber Salad) in tiny glass bowls or sake cups for individual servings. Try layering with thin radish slices for a pop of color, or spiral the cucumber ribbons for an elegant, eye-catching appetizer!

Make Ahead and Storage

Storing Leftovers

Simply cover and refrigerate any leftover salad in an airtight container. It will keep beautifully for up to two days, and in fact, the flavor continues to develop—just give it a gentle toss before serving again.

Freezing

This isn’t a recipe that takes well to freezing—the cucumbers will lose their lovely crunch and become watery after thawing. Sunomono Salad Recipe (Japanese Cucumber Salad) is truly at its best enjoyed fresh or within a couple days from the fridge!

Reheating

This crisp salad is meant to be served cold, so there’s no need to reheat! If it’s been in the fridge for a while, just give it a stir and let it sit out for a few minutes before serving to take the chill off and revive its bright flavors.

FAQs

Final Thoughts

If you’re seeking a dish that’s light and full of brightness, I can’t recommend Sunomono Salad Recipe (Japanese Cucumber Salad) enough! It’s unfussy, incredibly delicious, and always a hit at any table—whether you’re serving it alongside a sushi spread or just as a healthy snack. I hope you’re inspired to try it for yourself and share a little taste of Japan from your own kitchen!

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