Simple refreshing Japanese cucumber salad, Sunomono recipe, made with thinly sliced cucumbers and tangy sweet dressing sauce. Perfect as a quick, healthy side dish or appetizer. Ready in 10 minutes!
One of the best Asian cucumber salad recipes that is great to pair with any main meal, adding a crisp, cooling dish. We make it very often during warmer months.
Need minimum ingredients and preparation time. If you want a hassle-free, simple vegetable salad for your dinner, this is the right recipe!
If you love easy cucumber salads like we do, be sure to try our Chinese Smashed Cucumber Salad and the trending Creamy Cucumber Salad recipes.
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What you need
Following is a quick guide, please see recipe card for the measurements.
- Cucumbers
- Salt
- Toasted sesame seeds
For the Dressing sauce
- Regular soy sauce
- Rice vinegar
- Sugar
- Sesame oil
Types of Cucumber to Use
Use Japanese Kyuri cucumber which are nearly seedless, thin-skinned, and crunchy in texture. You can also try with Persian cucumbers, English cucumbers, or any thin-skinned crisp cucumbers. Avoid the ones with thick skins and large seeds.
Secrets to Extra Crunchy Cucumbers
- The secret of the best cucumber salad recipe is salting! Salting cucumbers helps remove excess water and keep the salad crisp and flavourful.
- Thinly slice the cucumber as much as possible for the best texture and flavour.
- Wash and pat dry the cucumber with a paper towel before slicing.
- Use a mandolin or a sharp knife for even slices.
Khin's Quick Tips
- Chill the salad in the fridge for 10-15 minutes to enhance the flavours.
- Add toasted sesame seeds or toasted crushed peanuts for a nice crunch and nutty flavour.
- Adjust the sweetness and sourness by balancing the sugar and rice vinegar levels.
- You can also boost the flavours by sprinkling some furikake for extra umami or top with some bonito flakes for a bit of smokiness.
Instructions
- Step 1: Slice the cucumber thinly. Sprinkle salt, toss well, and set it aside.
- Step 2: Combine the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Mix until the sauce dissolves.
- Step 3: Squeeze the water out from the cucumber slices.
- Step 4: Pour the dressing sauce. Add some toasted sesame seeds. Toss everything well and enjoy!
Note: Make a taste test and adjust the sweetness and saltiness of the dressing sauce before adding it to the cucumber.
How to store and keep it fresh
To store the leftover Japanese cucumber salad, place it in an airtight container in the fridge. It stays fresh for up to 2 days.
Can you make it ahead? Yes, if you are making it ahead for a gathering or dinner, prepare the cucumbers and dressing sauce separately in advance. Store them in the fridge. Then combine them right before serving to keep the salad fresh and crisp.
Avoid these preparation mistakes
After making this recipe a few times, here are a few mistakes to avoid to get perfectly crisp sunomono every time!
- Do not over-salt the cucumbers. Too much salt can make the cucumber slices limp instead of crisp.
- Using too much dressing sauce can make the cucumber watery.
- Not to forget the pat drying step. If the cucumbers are wet, the dressing sauce won't stick.
- Adding the wrong type of vinegar can ruin the flavour. Suggest using rice vinegar for the authentic Japanese cucumber salad flavour.
FAQ
To choose a good cucumber for salad, look for one that are firm and fresh skin. They should feel heavy for their size and have a bright, vibrant colour.
Avoid soft spots, wrinkles, or yellow spots, which indicate over-ripen or spoiled. Mini cucumbers, like Japanese or Persian varieties, are also best for salads because they have fewer seeds and a crisp texture.
Yes, you can add thinly sliced or shredded, carrots, radishes, or seaweed for extra flavour and texture.
To add a spicy kick, mix in a small amount of chilli oil, or thinly sliced fresh chilli peppers to the dressing.
You can also sprinkle some crushed chilli flakes, or a dash of Shichimi chilli powder for extra heat. Make sure to adjust the taste and adding a little at a time, as these ingredients can be quite spicy!
To make this salad more appealing to your little ones, tone down the acidity by replacing rice vinegar with a splash of fresh lemon juice. Swap sugar with a drizzle of honey and use low-sodium soy sauce instead of regular soy sauce. Sweet, tangy, savoury sauce will definitely be kid-approved!
Pairing Suggestions
These are my favourite dishes to serve together with this cucumber salad recipe:
More Salad Recipes
Looking for other quick Asian salad recipes like this? Try these:
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📖 Recipe
Japanese Cucumber Salad
Ingredients
- 2 Cucumber Medium-size Japanese cucumber or a choice of cucumber
- ½ tsp Salt
- 1 tbsp Toasted sesame seeds
Dressing Sauce
- 2 tbsp Soy sauce All-purpose soy sauce
- 2 tbsp Rice vinegar
- 2 tsp Sugar Or honey
- 1 tsp Sesame oil
Instructions
- Wash and pat dry the cucumber with a paper towel. Slice the cucumber thinly. Sprinkle salt, toss well, and set it aside.
- Combine the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Mix until the sauce dissolves.
- Squeeze the water out from the cucumber slice. Pour the dressing sauce. Add some toasted sesame seeds. Toss everything well and enjoy!
- You can adjust the sweetness and saltiness of the dressing sauce before adding it to the cucumber.
Notes
- Choice of cucumber: Use Japanese Kyuri cucumber, Persian cucumbers, English cucumbers, or any thin-skinned crisp cucumber. Avoid the ones with thick skins and large seeds.
- Slice thinly: Use a mandolin or a sharp knife for even slices and thinly slice the cucumber as much as possible for the best texture.
- Customise dressing sauce: Adjust the sweetness and sourness by balancing the sugar and rice vinegar levels.
Lauren says
Absolutely enjoyed it. Salting the cucumber makes the whole difference! Thanks for the tips and tricks.
Khin says
Thanks, Lauren. Glad you enjoyed this recipe.