Go Back
–+ servings
Easy Japanese cucumber salad recipe with rice vinegar served in a bowl.
Print Recipe
No ratings yet

Japanese Cucumber Salad

This refreshing Japanese cucumber salad (Sunomono) uses thinly sliced cucumbers tossed in a quick rice vinegar dressing. Crisp, sweet, and tangy, it makes the perfect easy side dish.
Prep Time15 minutes
Chill Time10 minutes
Total Time25 minutes
Course: Cucumber
Cuisine: Japanese Recipes
Keyword: Japanese Cucumber Salad
Servings: 2 people
Author: Bee Yinn Low

Ingredients

  • 250 g Japanese cucumber or Persian cucumber
  • 1 teaspoon salt
  • 1½ tablespoons rice vinegar
  • 1 tablespoon sugar
  • 3 dashes toasted sesame oil optional
  • ½ teaspoon black sesame seeds optional
US Customary - Metric

Instructions

  • Slice the cucumber into thin, even slices.
  • In a bowl, add the cucumber slices and salt. Mix well.
    Pro Tip: Use enough salt to draw out the excess moisture from the cucumber, which helps keep the cucumber crisp.
  • Set aside for 10 minutes.
  • Gently squeeze out the excess water from the cucumber.
  • Add the vinegar, sugar, and sesame oil (if using). Mix well and chill for 10 to 20 minutes.
  • Garnish with black sesame seeds. For an extra touch, top with crab meat before serving.

Video

Notes

If you prefer to prepare the dressing separately, mix the vinegar and sugar until the sugar dissolves, then stir in the sesame oil. Mine is a simple homemade version, so I add everything directly to the cucumbers to keep things easy.

Nutrition

Serving: 2people | Calories: 56kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1166mg | Potassium: 173mg | Fiber: 1g | Sugar: 8g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.4mg