
Sunomono Salad (Japanese Cucumber Salad)
Ingredients
Cucumbers:
- 3 crunchy cucumbers
- 2 tsp salt (for drawing out moisture)
Dressing:
- 2.25 tbsp (31.5 g) rice vinegar
- 0.75 tbsp (10 g) sugar
- 0.2 tsp (0.65 g) salt
- 0.2 tsp (1.05 g) soy sauce
- 0.75 tsp (2.2 g) sesame seeds (for garnish)
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Preparation (20min)
1. Slice: Thinly slice the cucumbers using a mandolin slicer for even, uniform cuts. Place them in a medium bowl.
2. Salt & Rest: Sprinkle with 2 tsp salt and toss well to ensure even coating. Let sit for 10 minutes to draw out moisture.
3. Rinse & Drain: Rinse the cucumbers thoroughly to remove excess salt, then drain.
4. Squeeze: Squeeze the cucumbers firmly to remove as much moisture as possible.
5. Make Dressing: In a small bowl, combine rice vinegar, sugar, salt, and soy sauce. Stir until dissolved.
6. Marinate: Pour the dressing over the cucumbers and let them marinate for at least 1 hour in the refrigerator (or overnight for deeper flavor).
7. Serve: Sprinkle sesame seeds over the cucumbers just before serving.
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Tips
- Use a mandolin slicer for consistent thin slices, which helps the dressing absorb better;
- Don’t be afraid to squeeze the cucumbers hard—the texture can handle it.
- This dish can be made ahead and tastes better after marinating for a few hours or overnight.
- For extra crunch, you can briefly refrigerate the cucumbers before dressing them.
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Allergy-Friendly & Dietary Adaptations
Contains Soy: Due to the soy sauce. Substitute with coconut aminos for a soy-free version.
Gluten Alert: Most soy sauces contain gluten. Use gluten-free soy sauce or tamari if needed.
Vegan-Friendly: Yes.
Nut-Free: Yes.
Low-Calorie: Yes, and also suitable for low-fat diets.
Low-Carb: Mostly low-carb, though it contains a small amount of sugar.
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