Japanese Cucumber Salad (Sunomono) – Refreshing and Light

This Japanese Cucumber Salad (Sunomono) is a light and refreshing dish that offers a perfect balance of crunch, tang, and sweetness. Thinly sliced cucumbers are tossed in a tangy rice vinegar dressing with a hint of sweetness and umami from sugar and soy sauce. The combination of cucumber's crisp texture and the dressing's acidity makes this salad incredibly refreshing. Sunomono is often served as a side dish in Japanese meals, and it's perfect for warm weather or as a palate cleanser. You can easily customize this dish by adding ingredients like sesame seeds, wakame (seaweed), or even shrimp for added flavor and texture. Best enjoyed as a side for sushi, grilled meats, or any Asian-inspired meal.

Ingredients

• 2 medium cucumbers, thinly sliced
  
  

• 1 tablespoon salt
  
  

• 1/4 cup rice vinegar
  
  

• 1 tablespoon sugar
  
  

• 1/2 tablespoon soy sauce
  
  

• 1/2 teaspoon sesame oil
  
  

• 1 tablespoon sesame seeds (optional)
  
  

• 1/4 teaspoon red pepper flakes (optional)
  
  

Directions

1. Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and toss to coat. Let them sit for about 10-15 minutes to draw out excess water.
   
   

2. After 15 minutes, gently squeeze out the excess water from the cucumbers.
   
   

3. In a separate bowl, combine the rice vinegar, sugar, soy sauce, and sesame oil. Stir until the sugar dissolves.
   
   

4. Pour the dressing over the cucumbers and toss well to coat.
   
   

5. If desired, sprinkle with sesame seeds and red pepper flakes for extra flavor.
   
   

6. Serve immediately or refrigerate for up to an hour before serving for a chilled version.
   
   

Nutritional Value (per serving)

• Calories: 35 kcal
  
  

• Protein: 1g
  
  

• Fat: 2g
  
  

• Carbohydrates: 5g
  
  

• Fiber: 1g
  
  

• Sugars: 4g