Japanese Cucumber Salad

I love cucumber salads becuase health. One of my favorite side dishes is a refreshing Japanese cucumber salad, also known as sunomono. Sunomono (酢の物) translates to “vinegared dishes” in Japanese. It’s a category of side dishes dressed with rice vinegar–based sauces. The most popular version is cucumber sunomono which is lightly salted cucumber slices tossed with a sweet and tangy dressing. It’s a staple in Japanese cuisine and pairs beautifully with grilled fish, rice bowls, or any Asian-inspired meal.

The best part? This recipe uses Persian cucumbers, which are crunchy, seedless, and the perfect size for quick slicing.

Ingredients

4-6 Persian cucumbers – Crisp, thin-skinned, and seedless.

½ tsp salt – For drawing out water and keeping cucumbers crunchy.

3 tbsp rice vinegar – Mild, slightly sweet vinegar that forms the base of the dressing.

1 tbsp sugar – Balances the acidity.

1 tsp soy sauce – Adds savory depth.

½ tsp sesame oil – For a nutty, aromatic touch.

1 tsp toasted sesame seeds – For garnish.

1. Wash and thinly slice Persian cucumbers (about ⅛-inch thick). Place in a bowl, sprinkle with salt, and toss to coat. Let sit for 10 minutes to draw out excess water. Gently squeeze or pat dry.

2. In a small bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil. Stir until sugar dissolves completely.

3. Add the cucumbers to the dressing and toss to coat evenly. Garnish with toasted sesame seeds before serving.

4. For best flavor, chill for 20–30 minutes before serving. Enjoy as a refreshing side dish with grilled meats or fried poke.

Quick, easy, and ready in just 15 minutes