Crisp & Cool Sunomono (Japanese Cucumber Salad)

The Ultimate Antidote to a Hot Day

I first discovered the magic of sunomono on a sweltering afternoon in Honolulu. The air was thick with humidity, and the sun was relentless. I ducked into a small, family-run Japanese restaurant, and alongside my plate of sushi was a tiny, glistening bowl of what I would soon learn was the most refreshing dish I’d ever tasted. This Japanese cucumber salad, with its perfect balance of sweet, tangy, and salty notes, was like a cool breeze on a hot day. It instantly became my go-to recipe for beating the heat.

Did you know that cucumbers are over 95% water? On a hot day like today, a serving of this salad can be even more hydrating than a glass of water, thanks to the added electrolytes from the salt. It’s not just a salad; it’s a delicious, crisp, and cooling secret weapon against the heat.

The Simple Ingredients for Refreshment

The beauty of Sunomono lies in its minimalism. Just a handful of pantry staples are needed to transform a simple cucumber into a show-stopping side dish.

this now & bake later ❤️

Timing: Faster Than Your Tea Can Steep

This dish is the epitome of quick and easy. With just 10 minutes of active work, this refreshing side comes together faster than most cooked vegetable recipes and requires no heat—a perfect choice for hot summer days.

• Preparation Time: 10 minutes
• Marinating/Chilling Time: 15-30 minutes
• Total Time: Approx. 25 minutes

Step-by-Step Guide to Crisp Perfection

Step 1: Prepare the Cucumbers (The Crucial Step!)

Peel the cucumbers, leaving some alternating strips of green skin on for a beautiful visual effect if you like. Using a mandoline or a very sharp knife, slice the cucumbers into paper-thin rounds. Place the slices in a colander or bowl and sprinkle them with the 1 teaspoon of salt. Toss gently to coat. Let the cucumbers sit for 10-15 minutes. This process, called disgorging, draws out excess water.

Step 2: Squeeze for Maximum Crunch

After the cucumbers have rested, you will see a significant amount of water has collected. Take small handfuls of the cucumber slices and gently squeeze them with your hands to remove as much liquid as possible. This is the single most important step for achieving a crunchy, crisp sunomono instead of a watery one. Place the squeezed cucumbers in a clean serving bowl.

Step 3: Make the Sweet Vinegar Dressing

While the cucumbers are salting, prepare your dressing. In a small bowl, combine the rice vinegar, sugar, and minced fresh ginger. Whisk vigorously until the sugar is completely dissolved. Taste and adjust if needed—add more sugar for sweetness or a splash more vinegar for tang.

Step 4: Combine and Chill

Pour the prepared dressing over your squeezed cucumber slices. Toss everything together gently to ensure all the cucumber slices are coated. For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 15-30 minutes. This allows the cucumbers to marinate and absorb the delicious dressing.

Nutritional Information

Sunomono is as light and healthy as it is delicious. It’s a fantastic, low-calorie way to add a serving of vegetables to your meal. Here’s an approximate breakdown for the entire recipe (about 4 side servings).

Variations & Delicious Add-Ins

While delicious on its own, sunomono is a wonderful base for other ingredients.

• Lower-Sugar Version: Easily make this recipe lower in sugar by using a substitute like stevia or erythritol, or simply by reducing the amount of sugar to your preference.
• Classic Wakame: Add 1-2 tablespoons of dried wakame seaweed. Simply rehydrate it in warm water for 5 minutes, squeeze out the excess liquid, and add it to the salad along with the cucumbers.
• Add Protein: Turn this side dish into a light meal by adding cooked shrimp, thin slices of octopus (tako sunomono), or imitation crab meat.
• Toasted Sesame Seeds: A sprinkle of toasted sesame seeds just before serving adds a lovely nutty flavor and texture.

Serving Suggestions

This versatile Japanese cucumber salad is the perfect companion to a wide array of dishes.

• As a Palate Cleanser: Its bright, clean flavor is perfect for cutting through the richness of fried foods like chicken or pork katsu, tempura, or karaage (Japanese fried chicken).
• With Grilled Foods: Serve it alongside grilled fish (yakizakana), chicken teriyaki, or grilled steak to provide a cool, refreshing contrast.
• As Part of a Japanese Meal: It’s an essential component (kobachi, or small side dish) in a traditional Japanese meal, perfect next to a bowl of rice and miso soup.
• A Standalone Snack: On a truly hot day, a small bowl of chilled sunomono is an incredibly refreshing and hydrating snack on its own.

Common Mistakes to Avoid

1. Skipping the Salting & Squeezing Step: This is the cardinal sin of sunomono making. If you don’t draw out the water, your cucumbers will be soggy and your dressing will become diluted and bland.
2. Using the Wrong Vinegar: Rice vinegar is non-negotiable. Its mild, slightly sweet profile is essential. Using harsher vinegars like distilled white or apple cider will overpower the delicate flavor of the cucumbers.
3. Slicing the Cucumbers Too Thick: The goal is paper-thin slices. A mandoline slicer is your best friend here. Thin slices have a more delicate texture and absorb the dressing much better.
4. Over-marinating: While a short chill is good, letting the salad sit for many hours or overnight will cause the cucumbers to lose their signature crispness. It’s best made and eaten within a few hours.

Storing Your Sunomono

To enjoy this salad at its best:

• Best Eaten Fresh: Sunomono is at its peak crispness and flavor within the first few hours after it’s made.
• Refrigeration: Store any leftovers in an airtight container in the refrigerator. It will keep for up to 2 days, but be aware that the cucumbers will soften over time.

Your Go-To Recipe for Refreshment

This Sunomono, or Japanese cucumber salad, is more than just a recipe; it’s a technique and a sensation. It’s the feeling of cool crispness and the taste of perfect balance between sweet and tangy. Incredibly easy and quick to prepare, it’s the ultimate healthy side dish to accompany any meal or to simply enjoy as a revitalizing snack on a warm day. It’s a simple, elegant, and delicious way to stay cool.

We hope you’ll try this refreshing recipe and make it your own! Let us know how you enjoyed it by leaving a comment and a review below. For more simple, healthy, and authentic recipes, be sure to subscribe!

Frequently Asked Questions

Q1: What kind of cucumber is best for sunomono?

Japanese, Persian, or Kirby cucumbers are the best choices. They have thin skins, fewer seeds, and a crisp texture that holds up well. If you can only find standard English cucumbers, they will also work well.

Q2: Do I have to peel the cucumbers?

Peeling is optional! Many people like to peel the cucumber in alternating strips to create a decorative striped pattern. If you’re using a thin-skinned variety like a Japanese or Persian cucumber, you can leave the skin on entirely for extra color and nutrients.

Q3: Can I make sunomono ahead of time?

You can prepare the components ahead of time, but it’s best to combine them shortly before serving. You can slice and salt the cucumbers and make the dressing a few hours in advance, keeping them separate in the refrigerator. Toss them together about 30 minutes before you plan to eat.

Crisp & Cool Sunomono (Japanese Cucumber Salad)

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• Author: Evelyn Marcella Rivera
• Total Time: 25 minutes
• Yield: 4 people 1x

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Description

A refreshing, tangy-sweet salad of thinly sliced cucumbers marinated in a simple rice vinegar dressing with ginger and a hint of sweetness. Perfect as a light side dish or palate cleanser in any meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 large Cucumbers (Peeled and very thinly sliced)
• 1/3 cup Rice vinegar
• 4 tsp White sugar (Or to taste)
• 1 1/2 tsp Fresh ginger root (Minced adjust to taste)
• 1 tsp Salt (Or to taste)
• optional Toasted sesame seeds (For garnish)
• optional Thinly sliced scallions green parts (For garnish)
• optional Toasted wakame reconstituted (For extra umami)

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Instructions

Prepare the Cucumbers:

1. Peel the cucumbers and slice them very thinly (use a mandoline if available).
2. Place the slices in a colander, sprinkle with 1 tsp salt, and toss gently. Let sit 5–10 minutes to draw out excess moisture. Rinse under cold water and pat dry thoroughly with paper towels.

Make the Dressing:

1. In a mixing bowl, whisk together rice vinegar, sugar, and minced ginger until the sugar dissolves.

Assemble the Salad:

1. Add the drained, dried cucumber slices to the bowl with the dressing. Toss gently to coat evenly.
2. Taste and adjust seasoning, adding more sugar or salt if desired.

Chill (Optional):

1. For best flavor, cover and refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld.

Garnish & Serve:

1. Transfer to a serving dish or individual bowls.
2. Sprinkle with toasted sesame seeds and sliced scallions. For added authenticity, top with rehydrated toasted wakame.

Notes

• Texture Tip: Removing excess water from the cucumbers prevents the salad from becoming too watery.

• Flavor Variations: Add a splash of mirin or a pinch of red pepper flakes for a sweeter or spicier twist.

• Make-Ahead: The salad can be made up to 2 hours in advance and kept chilled; toss again just before serving.

• Serving Suggestion: Pairs beautifully with grilled fish, sushi, or as part of a bento-style meal.

 

• Prep Time: 10 minutes
• Category: Salad, Side Dish
• Cuisine: Asian, Japanese

Nutrition

• Calories: 55