When I first discovered Japanese Cucumber Salad, or Sunomono, it was in a small, unassuming Japanese restaurant, and I was immediately captivated by its crisp texture and tangy-sweet dressing. It felt incredibly light, yet bursting with flavor – a perfect counterpoint to richer dishes. For anyone looking to incorporate more refreshing, healthy sides into their meal rotation, this classic just can’t be beat. It’s an ideal choice for a quick lunch, a vibrant dinner accompaniment, or simply whenever you crave something hydrating and delicious.
Reasons to try it
This isn’t just any cucumber salad; it’s a refreshing escape! You’ll absolutely adore this healthier take on Japanese Cucumber Salad for so many reasons. Firstly, it’s incredibly quick to prepare, making it a dream for busy weeknights when you need a nutritious side without fuss. Secondly, it’s remarkably hydrating and light, offering a welcome contrast to heavier meals, especially on warmer days. The tangy-sweet dressing, while traditional, is made even better for you with our smart adjustments, allowing you to enjoy all the authentic flavors guilt-free. It’s also naturally gluten-free and can easily be adapted for various dietary needs. Plus, who doesn’t love a vibrant, crunchy dish that looks as good as it tastes?
> “I thought Sunomono was already healthy, but these tips for making it even better are fantastic! It’s now a staple in my weekly meal prep.” – A Happy Home Cook
The cooking process explained
Making a fantastic Japanese Cucumber Salad is surprisingly straightforward, and achieving that perfect crispness is key. You’ll start by lightly salting your cucumbers, which is a crucial step to draw out excess water – this prevents a watery salad and ensures those cukes stay delightfully crunchy. After a quick press and rinse, they’re ready to mingle with a simple, yet flavorful, dressing. This dressing is where we’ll introduce some healthy twists, maintaining that signature tangy-sweet balance but with mindful choices. Finally, a sprinkle of sesame seeds adds a lovely nutty finish and visual appeal. It’s a process that moves quickly, yielding impressive results with minimal effort.
What you’ll need
Gathering the right ingredients is key to achieving that authentic, yet healthier, Sunomono flavor.
- English or Persian Cucumbers: These varieties have thinner skins and fewer seeds, making them ideal for this salad.
- Sea Salt: For drawing out moisture from the cucumbers.
- Rice Vinegar: The foundation of our tangy dressing. Opt for unseasoned to control sugar content.
- Tamari or Low-Sodium Soy Sauce: For umami depth. Tamari is a great gluten-free option.
- Erythritol or Stevia (or a small amount of maple syrup/honey): Our healthier swap for traditional sugar, providing sweetness without the refined carbs.
- Toasted Sesame Oil: Just a touch adds a wonderful fragrance and nutty undertone.
- Toasted Sesame Seeds: For garnish and an extra layer of crunch.
- Optional for an extra health boost: A pinch of grated fresh ginger or a sprinkle of chili flakes if you like a little kick.
Directions to follow
Ready to whip up this wonderfully refreshing salad? Let’s get started.
- Prepare the Cucumbers: Wash and thinly slice your cucumbers. A mandoline slicer works wonders for uniform, thin slices, but a sharp knife will do just fine.
- Salt and Drain: In a medium bowl, toss the sliced cucumbers with about 1/2 teaspoon of sea salt. Let them sit for 10-15 minutes. You’ll notice water accumulating at the bottom of the bowl – this is exactly what we want!
- Rinse and Squeeze: Place the salted cucumbers in a clean kitchen towel or paper towels. Squeeze out as much excess liquid as possible. This step is vital for crispy cucumbers and preventing a watery dressing.
- Make the Dressing: In a small bowl, whisk together the rice vinegar, tamari (or soy sauce), your chosen sweetener (erythritol, stevia, or a touch of maple syrup/honey), and toasted sesame oil. Taste and adjust to your preference – you might want a bit more tang or sweetness.
- Combine: Add the squeezed cucumbers to a clean bowl. Pour the dressing over the cucumbers and toss gently to coat evenly.
- Chill and Serve: For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, sprinkle with toasted sesame seeds.
Best ways to enjoy it
Japanese Cucumber Salad is incredibly versatile! It makes a fantastic light side dish for virtually any meal, especially richer ones where its acidity and freshness cut through beautifully. It pairs wonderfully with grilled fish, teriyaki chicken, or a simple bowl of rice and tofu. You can also serve it as part of a bento box, or a vibrant addition to a larger salad bar. For a fun twist, try layering it in a jar with some quinoa for a make-ahead lunch. The cool, tangy crunch is also perfect alongside spicy dishes, offering a refreshing counterpoint.
Storage and reheating tips
This salad is best enjoyed fresh on the day it’s made for maximum crispness. However, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The cucumbers might lose some of their crunch over time as they continue to sit in the dressing, but they will still be delicious. We don’t recommend freezing Sunomono, as the cucumbers’ texture will become mushy after thawing. For meal prepping, you can prepare the cucumbers and dressing separately and combine them just before serving to maintain optimal texture.
Helpful cooking tips
- Mandoline Magic: For perfectly thin and uniform cucumber slices, a mandoline slicer is your best friend. Just be sure to use the safety guard!
- Don’t Skip the Salting: This step is truly critical. It pulls out moisture, concentrates the cucumber’s flavor, and ensures that satisfying crunch.
- Taste and Adjust: Dressings are personal. Taste your Sunomono dressing before adding it to the cucumbers and adjust the sweetness or tanginess to your liking.
- Chill is Key: While you can eat it immediately, a brief chill time in the fridge really allows the flavors to meld beautifully and enhances its refreshing quality.
- Go for Fresh: Always use the freshest cucumbers you can find for the best texture and flavor.
Creative twists
While classic Sunomono is wonderful, there are plenty of ways to play with this recipe and make it even more exciting or suited to your palate.
- Protein Boost: Add some cooked shrimp, shredded chicken, or cubed firm tofu for a heartier meal.
- Spice It Up: A tiny pinch of red pepper flakes or a dash of sriracha in the dressing can add a pleasant warmth.
- Veggies Galore: Thinly sliced red onion, radish, or even a few rehydrated wakame (seaweed) flakes can add extra texture and nutrients.
- Zingy Citrus: A squeeze of fresh lime or lemon juice alongside (or in addition to) the rice vinegar can brighten the flavor profile.
- Nutty Alternatives: Experiment with different toasted seeds like poppy seeds or black sesame seeds for a varied look and subtle flavor shift.
Common questions
How can I make this Japanese Cucumber Salad even healthier?
Beyond the sugar substitutes, you can increase the nutritional value by adding thinly sliced bell peppers, carrots, or even some rehydrated wakame seaweed for extra vitamins and minerals. Using unrefined rice vinegar also helps control sugar intake.
Can I prepare this salad ahead of time?
You can certainly prepare the cucumbers (slice, salt, squeeze) and the dressing separately, storing them in airtight containers in the refrigerator. Then, combine them no more than an hour or two before serving to ensure the cucumbers remain crisp. If you combine them too far in advance, the cucumbers will begin to soften.
What kind of cucumbers are best for Sunomono?
English cucumbers or Persian cucumbers are highly recommended. They have thinner skins (so no need to peel!), smaller seeds, and a crisp texture that holds up well in the salad. Regular garden cucumbers might be used, but you might want to peel them and scoop out the larger seeds.
Classic Japanese Cucumber Salad (Sunomono)
Equipment
- colander
- small bowl
- mandoline slicer (optional)
Ingredients
Main Ingredients
- 2 English or Persian cucumbers
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt (for dewatering cucumbers)
- 1/2 teaspoon salt (for dressing)
Garnish
- toasted sesame seeds For garnish
Instructions
Preparation
- Wash and thinly slice the cucumbers by hand, mandoline, or food processor, aiming for 1/16 to 1/8 inch thickness. You can peel them partially or entirely, or leave the skin on.
- Place sliced cucumbers in a colander, sprinkle with 1 teaspoon of salt, toss gently, and let them sit for 15-20 minutes.
- Rinse the cucumbers thoroughly under cold water to remove excess salt, then squeeze out as much liquid as possible until they are quite dry.
- In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt to create the dressing.
Assembly
- Combine the prepared, squeezed cucumbers with the dressing and toss gently to ensure even coating.
- Garnish generously with toasted sesame seeds just before serving, and for best results, chill the salad for 15-30 minutes to allow flavors to develop.