Name: Japanese Cucumber Salad
Prep time: 5 min
Total time: 15 min
Ingredients: 1 English cucumber (scrubbed ***You can also use Persian cucumbers); 1 tsp kosher salt; 2 tbsp rice vinegar; ½ tbsp soy sauce; 1½ tsp sugar; ¼-½ tsp toasted sesame oil (to taste); Toasted white and black sesame seeds (to taste)

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This delicious Japanese cucumber salad (Sunomono), a light and refreshing side dish commonly served in Japanese cuisine, is easy to prepare and packed with tons of flavor!

My family loves Japanese cucumber salad and often orders it. I had a craving for it recently, but didn’t want to leave the house, so I whipped up this quick and easy cucumber salad recipe adapted from one found on CJ Eats. It has a few ingredients and was ready within 15 minutes. This refreshing salad pairs nicely with chicken Katsu and garlic rice.

Japanese Cucumber Salad

Ingredients:

1 English cucumber, scrubbed
1 tsp kosher salt
2 tbsp rice vinegar
½ tbsp soy sauce
1½ tsp sugar
¼-½ tsp toasted sesame oil, to taste
Toasted white and black sesame seeds, to taste

How to Make a Japanese Cucumber Salad

Using the thinnest setting on your mandolin, carefully slice the cucumber.

Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.

Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.

Place them on a towel and squeeze them very well to remove all liquid.

Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.

Add the cucumbers and mix very well until evenly coated and saturated.

Sprinkle with toasted sesame seeds and serve and enjoy.

Japanese Cucumber Salad

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Prep Time: 5

Salting Time:: 10

Total Time: 15

Course: Salad, Sides

Cuisine: Asian

Servings: - 4

Author: Pam - For the Love of Cooking

Equipment

Mandolin Slicer or Sharp Knife

Ingredients

1 English cucumber scrubbed ***You can also use Persian cucumbers
1 tsp kosher salt
2 tbsp rice vinegar
½ tbsp soy sauce
1½ tsp sugar
¼-½ tsp toasted sesame oil to taste
Toasted white and black sesame seeds to taste

Instructions

Using the thinnest setting on your mandolin, carefully slice the cucumber.
Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.
Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.
Place them on a towel and squeeze them very well to remove all liquid.
Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.
Add the cucumbers and mix very well until evenly coated and saturated.
Sprinkle with toasted sesame seeds and serve and enjoy.