Japanese Sunomono Cucumber Salad
A refreshing, tangy Japanese cucumber salad with a light rice vinegar dressing, perfect as a cool side dish or palate cleanser. Its crisp texture and bright flavor make it a special, healthy addition to any meal.
Ingredients
Ingredients
- 2 medium cucumbers thinly sliced, preferably English or Persian cucumbers
- 1 tsp salt for salting cucumbers
- 1/4 cup rice vinegar unseasoned
- 2 tbsp sugar or to taste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp toasted sesame oil
- 1/2 tsp grated fresh ginger
- 1 tbsp toasted sesame seeds
- 1 tbsp sliced green onions for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days; the cucumbers will soften slightly but remain tasty. Make-Ahead: Prepare the dressing and slice the cucumbers ahead of time; combine just before serving for maximum crunch. Variations: Add a pinch of red pepper flakes for heat or a dash of mirin for extra sweetness. Serve as a side dish with grilled fish, rice, or as a light appetizer.