For an extra layer of flavor, consider adding a pinch of red pepper flakes to the dressing. If you don't have rice wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar. Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more liquid over time, so you may want to drain it before serving.
Japanese Cucumber Salad (Sunomono) Recipe
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS60
Embark on a culinary journey to Japan with this refreshing Sunomono, a cucumber salad that perfectly balances tartness and sweetness. Its crisp texture and invigorating dressing make it an ideal palate cleanser or light snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Fiber2 g
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Protein2 g
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Saturated Fat0 g
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Sodium585 mg
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Sugar13 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Prepare the Cucumbers: Lightly peel the cucumbers lengthwise, leaving some skin for visual appeal. Halve them and remove the seeds with a spoon. Thinly slice the cucumbers and place them in a bowl. (Prep time: 15 minutes)
02
Step
45 mins
Salt and Rest: Add salt to the sliced cucumbers and gently massage them until they begin to soften. Let them sit for 45 minutes to draw out excess moisture. (Rest time: 45 minutes)
03
Step
5 mins
Remove Excess Moisture: Transfer the salted cucumbers to a strainer and squeeze out as much liquid as possible. This step is crucial for achieving the right texture. (Prep time: 5 minutes)
04
Step
5 mins
Prepare the Dressing: In a large bowl, whisk together lemon juice, sugar, and rice wine vinegar until the sugar is completely dissolved. (Prep time: 5 minutes)
05
Step
5 mins
Combine and Chill: Add the squeezed cucumbers to the dressing and toss to coat evenly. Divide the salad into individual serving bowls. (Prep time: 5 minutes)
06
Step
30 mins
Garnish and Serve: Sprinkle each serving with toasted sesame seeds. For an enhanced flavor, chill the salad for at least 30 minutes before serving. (Chill time: 30 minutes)
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Please Rate
Billy Stoltenberg
Jun 30, 2025I used stevia instead of sugar to make it healthier, and it was still delicious!
Keyon Bechtelar
Jun 6, 2025The squeezing step is key! My first attempt was too watery.
Jacinthe Heathcote
May 27, 2025Easy to make and a crowd-pleaser. I've made it several times now.
Adele Simonis
Apr 22, 2025This salad is so refreshing! I love the balance of sweet and sour.
Yvette Hudson
Mar 16, 2025Perfect side dish for sushi night.
Uriah Ritchieeffertz
Dec 4, 2024I added a little ginger to the dressing, and it was amazing!
Luisa Rau
Oct 10, 2024My kids even loved it! I was surprised because they are picky eaters.