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–+ servings

Japanese Cucumber Salad (Sunomono)

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A light and refreshing Japanese cucumber salad made with crisp cucumbers and a tangy-sweet rice vinegar dressing. This easy sunomono recipe comes together quickly and pairs perfectly with a variety of meals.
Course Salad, Side Dish
Cuisine Japanese, Japanese-Inspired
Prep Time 15 minutes
Servings 4 Servings
Calories 40
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 2 English cucumbers , thinly sliced
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 –2 teaspoons sugar
  • 1 teaspoon sesame seeds

Instructions

  • Thinly slice the cucumbers using a knife or mandoline.
  • Place cucumbers in a bowl and sprinkle with salt. Let sit for 10 minutes.
  • Drain and gently squeeze excess liquid from cucumbers.
  • In a small bowl, mix rice vinegar and sugar until dissolved.
  • Add cucumbers to the dressing and toss to combine.
  • Let sit for 5–10 minutes before serving.
  • Sprinkle with sesame seeds and serve chilled.

Notes

  1. Always salt and drain cucumbers to prevent excess water
  2. Use English or Persian cucumbers for best texture
  3. Adjust sugar and vinegar to taste
  4. Chill briefly before serving for best flavor
  5. Add dressing just before serving if making ahead

Nutrition

Serving: 1serving | Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 300mg | Fiber: 1g | Sugar: 4g