There’s something refreshing about a crisp cucumber salad that instantly transports me to sunlit garden picnics. I first encountered this delightful Japanese Cucumber Salad, known as Sunomono, while exploring the vibrant streets of Tokyo. The symphony of tangy lemon and the subtle crunch of sesame seeds left me yearning to recreate that culinary memory in my own kitchen.
As summer approaches, this salad emerges as the perfect side dish, effortlessly elevating barbecues and family dinners alike. With just five simple ingredients, this flavorful recipe not only beats any fast food option but also offers a delightful twist to your usual salad repertoire. Each bite is a crisp reminder of why homemade food is unbeatable.
Whether you’re an enthusiastic home cook or someone rediscovering the joys of simple, fresh ingredients, this Japanese Cucumber Salad is a must-try. Ready to dive into a dish that’s not only good for you but oh-so-satisfying? Let’s get started on this scrumptious Sunomono recipe!
Why You’ll Love This Japanese Cucumber Salad (Sunomono) Recipe
Refreshing and crisp, this salad is a perfect accompaniment to any meal.
Quick preparation ensures you can whip it up in just 15 minutes, making it ideal for busy weeknights.
Simple ingredients give you the freshest flavors without any fuss, while still impressing your guests.
Tangy and sweet dressing elevates the humble cucumber into a standout dish.
Nutty sesame seeds add a delightful crunch, making every bite satisfying.
Perfect for summer gatherings, this vibrant salad is sure to be a crowd-pleaser that will have everyone asking for the recipe!
Japanese Cucumber Salad Ingredients
Ready to create a delicious Japanese Cucumber Salad (Sunomono) that will brighten up your meals? Here are the ingredients you’ll need!
For the Salad
- Cucumbers – 5 cucumbers bring a crisp and refreshing base to your salad.
- Salt – 2 teaspoons help draw out moisture and enhance the cucumber’s natural flavor.
For the Dressing
- Lemon juice – ½ cup adds a tangy brightness that balances the sweetness perfectly.
- White sugar – ½ cup gives the salad an inviting sweetness that complements the acidity of the lemon.
- White wine vinegar – 1 tablespoon provides a subtle depth and complexity to the dressing.
For the Topping
- Toasted sesame seeds – ¼ cup adds a nutty crunch and can be adjusted to your taste preference.
How to Make Japanese Cucumber Salad
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Prepare Cucumbers: Start by partially peeling the cucumbers lengthwise, leaving some green stripes for that beautiful presentation. Halve each cucumber lengthwise, then scoop out the seeds and discard them.
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Salt the Cucumbers: Thinly slice the cucumbers and place them in a bowl. Sprinkle 2 teaspoons of salt over them. Use your hands to gently mix until the cucumbers feel limp. Set aside for 45 minutes to draw out excess moisture.
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Drain Excess Liquid: After the cucumbers have rested, transfer them to a strainer. Squeeze out as much liquid as possible to ensure a crisp salad.
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Mix the Dressing: In a large bowl, combine ½ cup of lemon juice, ½ cup of white sugar, and 1 tablespoon of white wine vinegar. Stir until the sugar completely dissolves, creating a tangy dressing.
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Toss and Serve: Add the drained cucumbers to the dressing and gently toss to coat them evenly. Divide the salad into small bowls and top with ¼ cup of toasted sesame seeds for that perfect crunch.
Optional: Garnish with fresh herbs like mint or cilantro for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Japanese Cucumber Salad
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Choose Fresh Cucumbers: Look for firm, unwaxed cucumbers to ensure the best flavor and crunch in your Japanese Cucumber Salad.
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Don’t Rush Salting: Giving the cucumbers time to rest after salting (about 45 minutes) is crucial for achieving that perfect limpness and concentrated flavor.
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Adjust the Sweetness: Feel free to tweak the sugar ratio based on your taste preference. A little more or less can greatly change the overall flavor of your salad.
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Drain Well: Be sure to squeeze out as much liquid as possible after salting; this prevents a watery salad and keeps your ingredients crisp.
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Garnish Ideas: For an added touch, consider fresh herbs or a sprinkle of chili flakes on top of your salad to elevate your Japanese Cucumber Salad experience.
Make Ahead Options
These Japanese Cucumber Salad (Sunomono) preparations are perfect for busy home cooks looking to save time during the week! You can slice and salt the cucumbers up to 24 hours in advance; just be sure to store them in an airtight container in the refrigerator to keep them fresh. After draining the excess liquid, combine the dressing ingredients and refrigerate separately for up to 3 days for optimal flavor. When you’re ready to serve, simply toss the prepped cucumbers with the dressing and top with sesame seeds for that delightful crunch. This way, you can enjoy a crisp, vibrant salad without the last-minute rush!
What to Serve with Japanese Cucumber Salad (Sunomono)?
Elevate your dining experience with delightful pairings that complement this bright and refreshing salad.
- Grilled Teriyaki Chicken: The sweet, smoky flavors of teriyaki chicken beautifully balance the zesty cucumber salad, creating a harmonious plate.
- Sushi Rolls: Fresh sushi, particularly rolls with crispy vegetables, adds a textural contrast to the lightness of Sunomono while enhancing the Japanese theme of your meal.
- Steamed Jasmine Rice: Soft, fragrant rice provides a lovely backdrop for the tangy salad, allowing the crisp cucumbers to shine as a refreshing contrast.
- Tempura Vegetables: The crunchy, golden fried vegetables bring warmth and texture that complements the coolness of the cucumber salad, ensuring a delightful bite each time.
Pair your salad with a light ginger ale or chilled green tea to cleanse your palate while enhancing the flavors of the meal. For dessert, consider a scoop of green tea ice cream to round out this Japanese feast, leaving you with a satisfying sweet endnote.
Japanese Cucumber Salad (Sunomono) Variations
Feel free to get creative and make this salad your own with these exciting twists!
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Spicy Kick: Add a sliced chili pepper or a few drops of sriracha for a delightful heat that tickles your taste buds. Spice lovers will adore this zingy addition.
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Herbaceous Notes: Incorporate fresh herbs like mint or cilantro to bring a burst of freshness, enhancing the salad’s vibrant flavor profile.
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Sesame Variations: Swap white sesame seeds for toasted black sesame seeds to add a striking visual contrast and a deeper nutty flavor. It’s a quick change that elevates the dish.
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Extra Crunch: Toss in some thinly sliced radishes or carrots for an added crunch and a pop of color that makes the salad even more appealing.
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Fruit Infusion: Dice some watermelon or mango and mix it in for a sweet and juicy twist, perfect for summer gatherings. The sweetness balances the tangy dressing beautifully.
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Vinegar Swap: Experiment with rice vinegar instead of white wine vinegar for a subtler taste that is both sweeter and milder, typical of traditional Sunomono recipes.
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Noodle Addition: For a heartier option, mix in some cooked soba noodles. It transforms the salad into a refreshing cold noodle dish, ideal for lunch.
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Nutty Goodness: Drizzle some sesame oil over the salad for an additional layer of richness and depth in flavor. This simple enhancement takes the dish to the next level.
How to Store and Freeze Japanese Cucumber Salad
Fridge: Store any leftover Japanese Cucumber Salad in an airtight container for up to 3 days to maintain freshness.
Freezer: It’s best not to freeze this salad, as cucumbers can become mushy once thawed.
Reheating: If you prefer to serve it chilled, simply take it out of the fridge before serving to let it sit for a few minutes. Enjoy the crunch!
Serving Suggestion: For the best flavor, taste the salad again before serving; you can always drizzle a bit more lemon juice or sprinkle extra sesame seeds to refresh the flavors.
Japanese Cucumber Salad (Sunomono) Recipe FAQs
How do I choose the right cucumbers for this salad?
Absolutely! When selecting cucumbers for your Japanese Cucumber Salad (Sunomono), look for firm, unwaxed varieties. The skin should be dark green and free from blemishes. Small, young cucumbers tend to have fewer seeds and a crisper texture, which makes them ideal for this refreshing dish.
How should I store leftover Japanese Cucumber Salad?
I recommend storing any leftover salad in an airtight container in the fridge, where it will stay fresh for up to 3 days. Just make sure to give it a little stir before serving again to re-disperse those delightful flavors.
Can I freeze Japanese Cucumber Salad?
Not really! Freezing this salad is not recommended, as cucumbers tend to become mushy and lose their crispness once thawed. It’s best enjoyed fresh, so I suggest making just enough for your meal.
What if my salad is too salty or sweet?
Very! If you find your salad too salty after salting the cucumbers, rinse them briefly under cold water to lessen the saltiness before you proceed with the dressing. For an overly sweet salad, add a splash more lemon juice to balance out the flavors. Taste as you go, and remember that each ingredient enhances the overall experience.
Can I make this salad ahead of time?
Certainly! You can prepare the salad up to a day in advance. Just follow the recipe up to the point of mixing in the dressing, then store the drained cucumbers and dressing separately in the fridge. When you’re ready to serve, combine them and add the toasted sesame seeds. This way, they will maintain their crunch and deliciousness!
Are there any dietary considerations for this recipe?
The Japanese Cucumber Salad is naturally gluten-free and vegan, making it a great option for many dietary needs. If you’re concerned about allergies, substitute white sugar with your preferred sweetener or adjust the sesame seed topping to avoid any nut allergies. Enjoy this dish carefreely!
Crisp Japanese Cucumber Salad (Sunomono) Recipe to Refresh You
Ingredients
Equipment
Method
- Prepare Cucumbers: Start by partially peeling the cucumbers lengthwise, leaving some green stripes for that beautiful presentation. Halve each cucumber lengthwise, then scoop out the seeds and discard them.
- Salt the Cucumbers: Thinly slice the cucumbers and place them in a bowl. Sprinkle 2 teaspoons of salt over them. Use your hands to gently mix until the cucumbers feel limp. Set aside for 45 minutes to draw out excess moisture.
- Drain Excess Liquid: After the cucumbers have rested, transfer them to a strainer. Squeeze out as much liquid as possible to ensure a crisp salad.
- Mix the Dressing: In a large bowl, combine ½ cup of lemon juice, ½ cup of white sugar, and 1 tablespoon of white wine vinegar. Stir until the sugar completely dissolves, creating a tangy dressing.
- Toss and Serve: Add the drained cucumbers to the dressing and gently toss to coat them evenly. Divide the salad into small bowls and top with ¼ cup of toasted sesame seeds for that perfect crunch.