This refreshing 10 Minute Sunomono (Japanese Cucumber Salad) comes together in about 10 minutes and requires no cooking at all for a quick and easy side dish that your family will love! Perfect for those busy weeknights or when you want to clean out the fridge, this salad lets you switch up the vegetables based on what you have on hand, making it as versatile as it is delicious!
Ingredient Breakdown: All You Need for This Tasty Salad
- 1 Large Japanese Cucumber
- 1 Teaspoon Sea Salt
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Sugar
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Toasted Sesame Seeds
Let’s Get Cooking!
Step-by-Step Instructions
Prep the Cucumbers (3-6 minutes): Grab your mandoline ( or a sharp knife if you don’t have one) and slice the cucumber thinly. If you’re using a knife, aim for about 1/8 inch thick slices for the best texture. Toss those beautiful circles (or half-moons, depending on your slicing style) of cucumbers with a generous pinch of salt. Let them sit for about 3 to 6 minutes until they’re glistening and some moisture is released. You’ll know they’re ready when you see those beads of water glistening like diamonds on the surface.
Squeeze and Rinse (2 minutes): Once they have relaxed, take your cucumbers and give them a gentle squeeze to get rid of excess moisture. If they taste too salty for your liking, give them a quick rinse with cold water before gently patting them dry with a paper towel. We’re looking for salty, not woah-this-is-a-brine-level salty!
Make the Dressing (2 minutes): In a separate bowl, combine the rice wine vinegar, sugar, soy sauce, and toasted sesame seeds. Whisk it all together briskly until the sugar has dissolved, just about 30 seconds to a minute. You want it well mixed so every bite gets that tasty dressing. It should smell tangy and a little sweet, almost like a sweet and sour harmony wafting in the air.
Combine and Serve (1-2 minutes): Toss the cucumbers in the dressing, ensuring every slice gets its share. You can serve this immediately, which is my personal favorite, but let it chill in the fridge for about 10 minutes for an even cooler vibe.
And voilà! Your Sunomono is ready. Doesn’t that sound easy? Seriously, I could whip this up anytime, it’s that simple!
Why I Love This Recipe
Okay, can we take a moment to talk about why this is my absolute go-to recipe? First off, it’s a crowd-pleaser that pleases even the pickiest eaters! My kids ask for this cucumber salad on repeat during the summer because it’s just so refreshing and light. And I’m a real sucker for meals that make me feel good without allotting hours in the kitchen.
The best part? You can easily tailor it to whatever you have in your fridge. Got some carrots that need to be used? Slice ’em thin and toss them in! Feeling spicy? Add a bit of sliced jalapeños or a sprinkle of red chili flakes for a warm kick. Honestly, no matter how you adapt it, you’ll get tons of flavor!
Perfect Pairings
If you loved this Sunomono, be sure to check out my yakisoba, my Spicy Tuna Rice Balls, or my Spam Musubi with Egg! They make the perfect trio alongside this delightful cucumber salad!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 10 minutes. Trust me; you won’t find many salades that can compete with that! When time is short but you want something delicious, that’s a total win.
Customizable
Feel free to toss in any veggies you have lying around! Think bell peppers, radishes, or even thin strips of cabbage. It’s a beautiful way to use what you’ve got and minimize waste.
Light & Refreshing
With warm weather around the corner, this salad is your friend! It’s light, fresh, and oh-so-perfect for a barbecue or picnic.
Budget-Friendly
This recipe uses affordable, everyday ingredients. You can often find all of these in your pantry or refrigerator without breaking the bank.
Serving and Storage Tips
How to Serve This Sunomono
Serve this salad as a side dish for grilled meats like Teriyaki chicken or alongside some sushi for a delightful Japanese-inspired meal! It complements lots of flavors beautifully.
Storage
This salad keeps well in the refrigerator for up to 2 days. Just note that the longer it sits, the softer the cucumbers will become, but they will still taste fantastic!
Reheating
No reheating needed because it’s served cold, but don’t forget to give it a little stir before serving again to redistribute the dressing!
Is it Freezer Friendly?
This salad is not freezer-friendly because the cucumbers will become mushy after being thawed. It’s best enjoyed fresh!
And there you have it! A light, versatile, and refreshing 10 Minute Sunomono (Japanese Cucumber Salad) that’ll impress your family and friends alike. So the next time you’re in a pinch or simply want a crisp and tangy salad, you’ll know just what to whip up. Enjoy, and happy cooking! Follow us on Pinterest for daily meal inspiration!
Sunomono (Japanese Cucumber Salad)
Ingredients
Method
- Slice the cucumber thinly using a mandoline or a sharp knife aiming for 1/8 inch thick slices.
- Toss the cucumber slices with sea salt and let them sit for 3 to 6 minutes until some moisture is released.
- After sitting, gently squeeze out excess moisture from the cucumbers and rinse with cold water if too salty. Pat dry.
- In a bowl, combine rice wine vinegar, sugar, soy sauce, and toasted sesame seeds. Whisk until sugar is dissolved.
- Toss the cucumbers with the dressing until evenly coated. Serve immediately or let chill for 10 minutes.