Sunomono (Japanese Cucumber Salad)


If you like pickles, you will love this cucumber salad. Sweet, tangy, crispy, and totally refreshing. It comes together quickly, especially if you start at the beginning of your food prep and let the cucumbers chill out in the brine. I serve this as a side dish, but it's also nice as a snack or even a condiment. 

Sunomono (Japanese Cucumber Salad)

(Recipe from Appetite for China)

  • 2 English cucumbers
  • 1/2 tbsp salt
  • 1/2 cup unseasoned rice vinegar
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tbsp granulated sugar
  • 1/2 tsp white or black sesame seeds, or a mix of both

  1. Cut the cucumbers into paper-thin slices. In a colander, toss the cucumber slices with the salt and let sit for 5-10 minutes. 
  2. Meanwhile, stir together the rice vinegar, soy sauce, sesame oil, and sugar in a large bowl until the sugar is dissolved. 
  3. Gently squeeze the cucumber slices to get rid of excess water. Transfer to the large bowl and toss with the rice vinegar mixture. 
  4. When ready to serve, transfer cucumber to a serving dish.

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