CUCUMBER SUNOMONO (VINEGARED SALAD)
A refreshing Japanese side dish, Cucumber Sunomono (Vinegared salad) features thinly sliced cucumber marinated in a sweet-sour vinegar dressing topped with sesame seeds. Light, crisp and subtly tangy, it’s the perfect complement to rich or heavy main dishes. This classic salad takes only minutes to prepare and offers a palate-cleansing experience, often served alongside sushi or grilled fish. The simplicity of its ingredients allows the freshness of the cucumber to shine, adding salt for taste, while the rice vinegar and sugar create a delicate balance. Whether you’re preparing a bento box or a multi-course meal, Sunomono adds elegance and contrast. Its hydrating nature and clean flavour profile also make it a fantastic warm-weather option. This recipe is ideal for anyone seeking a healthy and quick side dish that is uncooked and minimal prep, embodying the grace and balance of traditional Japanese cuisine.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Casual Dinner, Summer, Date Night, Picnic, Back to School, Brunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, Vegetarian, Low Fat, Quick & Easy, Raw, Low/No Sugar, Dairy-Free
DISH TYPE
Salad
INGREDIENTS
Here is a list of ingredients for Cucumber Sunomono (Vinegared Salad):
- ½ cucumber, thinly sliced
- ½ teaspoon rice vinegar
- ¼ teaspoon sugar
- Pinch of salt
- ¼ teaspoon sesame seeds
FULL NUTRITIONAL INFORMATION
- Calories: 20
- Protein:5g
- Carbohydrates:5g
- Sugars:9g
- Fat:6g
- Saturated Fat:1g
- Fibre:4g
- Sodium: 80mg
- Potassium: 90mg
- Cholesterol: 0mg
PREPARATION
- Slice The Cumber: Use a sharp knife or mandoline to slice the cucumber into very thin rounds.
- Salt The Cucumber: Sprinkle a pinch of salt over the cucumber slices and let them rest for 5–10 minutes to release excess water.
- Squeeze Excess Moisture: Gently squeeze the cucumbers to drain the water and pat dry with a paper towel.
- Mix Dressing: In a small bowl, combine rice vinegar and sugar. Stir until the sugar is fully dissolved.
- Combine: Add the cucumber slices to the dressing and toss to coat evenly.
- Chill: Let the salad rest in the refrigerator for 10–15 minutes to enhance the flavour.
- Garnish: Sprinkle sesame seeds on top before serving.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Cucumber Sunomono (Vinegared Salad):
- Use Japanese Cucumbers: They are ideal for this recipe due to their thin skin and mild taste.
- Chill Before Serving: Sunomono tastes best when served cold, enhancing its refreshing quality.
- Uniform Slicing: Uniform slicing ensures cucumber slices are even for consistent marinating and texture.
- Adjust Sugar And Vinegar: You can tweak the balance to match your preferred sweetness or tartness.
VARIATIONS
- Add Wakame Seaweed: Soaked and drained wakame adds texture and nutrients.
- Include Thinly Sliced Radish: Add radish for a peppery crunch and colour contrast.
- Top With Shrimp Or Octopus: For a protein boost and a more authentic sunomono variety, add shrimp or octopus.
- Use Yuzu Juice: Instead of lemon or vinegar for a citrusy twist, use yuzu juice.
PREPPING AND STORAGE
- Make Ahead: You can prep this salad up to 6 hours in advance.
- Refrigeration: Store in an airtight container in the fridge for up to 24 hours.
- Avoid Freezing: Freezing is not recommended as it ruins the texture of cucumbers.
- Best Served Fresh: The flavour and texture are optimal when consumed fresh.