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Japanese Cucumber Salad (Sunomono)
This Asian-inspired Japanese cucumber salad is one of my favorites because it's outrageously easy to make, has a beautiful texture, and pairs with any protein!
Ingredients
- 2 Japanese cucumbers, sliced into thin rounds (English or Persian cucumbers will work as well)
- 1/4 red onion, thinly sliced
- 1 tbsp sesame oil
- 2 1/2 tbsp rice vinegar
- 1 tbsp black sesame seeds, toasted (white will work as well)
- 1/4 tsp Kosher salt
Instructions
- Combine all ingredients in a large mixing bowl.
- Season to taste with salt if necessary.
Notes
Do you peel cucumbers for Sonomono salad?
This recipe uses Japanese cucumbers (if you’re using other cucumber, I would still keep the skin on) with very thin skin, so I prefer not to peel them. The skin gives the salad more texture and color.
How to slice cucumbers for this Japanese salad? I use a Japanese mandolin to slice the cucumber and red onion super thin. However, you can use a very sharp knife. If you invest in a mandolin, I also highly recommend using it to make this easy Persimmon Salad, Corn Salad, Brussel Sprouts Salad, and Farro Salad. You can pair these salads with your favorite grilled chicken or other protein, and they’ll be the star of your next dinner party or soiree! How does adding salt to cucumbers affect their taste? Salting cucumbers helps draw out excess moisture, effectively "cooking" them. For enhanced results, add 2 teaspoons salt to sliced cucumbers and let them sit for 20 minutes. Then, discard the liquid, rinse off any remaining salt, and mix in the other salad dressing ingredients. I also use this same salting cucumber technique in this delicious Cucumber Tomato Salad. The salt helps to bring out the vegetables’ natural sweetness and flavor. Storage Instructions This salad is fantastic to make several hours ahead, as the cucumbers pickle quite nicely. However, I don’t recommend freezing this salad; the vegetables are best eaten fresh. Refrigerator: You can store in an airtight container for up to 4-5 days in your refrigerator.
How to slice cucumbers for this Japanese salad? I use a Japanese mandolin to slice the cucumber and red onion super thin. However, you can use a very sharp knife. If you invest in a mandolin, I also highly recommend using it to make this easy Persimmon Salad, Corn Salad, Brussel Sprouts Salad, and Farro Salad. You can pair these salads with your favorite grilled chicken or other protein, and they’ll be the star of your next dinner party or soiree! How does adding salt to cucumbers affect their taste? Salting cucumbers helps draw out excess moisture, effectively "cooking" them. For enhanced results, add 2 teaspoons salt to sliced cucumbers and let them sit for 20 minutes. Then, discard the liquid, rinse off any remaining salt, and mix in the other salad dressing ingredients. I also use this same salting cucumber technique in this delicious Cucumber Tomato Salad. The salt helps to bring out the vegetables’ natural sweetness and flavor. Storage Instructions This salad is fantastic to make several hours ahead, as the cucumbers pickle quite nicely. However, I don’t recommend freezing this salad; the vegetables are best eaten fresh. Refrigerator: You can store in an airtight container for up to 4-5 days in your refrigerator.
Nutrition
Calories: 69kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 149mgPotassium: 240mgFiber: 1gSugar: 3gVitamin A: 158IUVitamin C: 5mgCalcium: 46mgIron: 1mg