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Sunomono Salad Recipe (Japanese Cucumber Salad)

Here’s an easy cucumber salad recipe that will remind you of the salads at sushi places. It’s salty and sweet. I made it as a side dish with a soba noodle salad and vegetable dumplings. It was a perfect spread!

PREP: 5 MINSCOOK: 5 MINSTOTAL: 10 MINS

SERVINGS: 6

INGREDIENTS

▢6 crunchy Japanese or Persian cucumbers

▢2/3 tsp salt to draw out moisture

DRESSING

▢6 tbsp rice vinegar

▢2 tbsp sugar

▢1/2 tsp salt

▢1/2 tsp soy sauce

▢2 tsp sesame seeds

INSTRUCTIONS 

  1. Slice all the cucumbers very thin and transfer to a medium sized bowl. Use a sharp knife or a mandolin. Get them as thin as you can. Leave the skin on.
  2. Sprinkle with salt and toss well to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
  3. Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove excess moisture. Remove as much water as you can. Don’t be afraid to squeeze hard, the cucumbers can take it!
  4. Mix dressing ingredients until dissolved, then add to cucumbers. Toss well and it’s ready to enjoy!
That’s the mandolin I used to get them so thin.
Wash and drain them to remove excess salt.
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