Japanese Cucumber Salad
Japanese Cucumber Salad, also known as Sunomono, is a light, refreshing, and healthy side dish made with crisp cucumbers and a tangy rice vinegar dressing. It’s quick to prepare, low in calories, and perfect as a side for Asian meals, summer lunches, or light dinners.
Ingredients
- 2 medium Japanese cucumbers (or English cucumbers)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar (adjust to taste)
- ½ teaspoon salt
- 1 teaspoon soy sauce (optional)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon sesame seeds (for garnish)
- Optional: sliced wakame seaweed or grated ginger
Instructions
- Wash the cucumbers and slice them very thin using a knife or mandoline.
- Place the sliced cucumbers in a bowl and sprinkle with salt. Mix gently and let rest for 5–10 minutes.
- Squeeze out excess water from the cucumbers and set aside.
- In a small bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until fully dissolved.
- Add cucumbers to the dressing and toss well to coat evenly.
- Let the salad rest for 5 minutes to absorb flavors.
- Garnish with sesame seeds and serve chilled.
Notes
- Use Japanese or English cucumbers for best crunch and fewer seeds.
- Adjust sugar and vinegar according to your taste preference.
- This salad tastes best when served fresh but can be stored in the refrigerator for up to 24 hours.
- For extra protein, add cooked shrimp or tofu.
Nutrition Information (Per Serving – Approximate)
- Calories: 45 kcal
- Carbohydrates: 7 g
- Protein: 1 g
- Fat: 1 g
- Fiber: 1 g
- Sugar: 4 g
- Sodium: 220 mg