Cucumber Sunomono (Vinegared Salad)
Cucumber Sunomono is a refreshing Japanese vinegared salad that captures the essence of summer. With its crisp cucumbers coated in a tangy-sweet rice vinegar dressing, this vibrant dish offers a delightful balance of flavors and colors. Perfect as a side for grilled meats or sushi, it’s easy to prepare and ideal for busy weeknights or last-minute gatherings. Serve chilled for an invigorating treat that will impress at any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: No Cooking
- Cuisine: Japanese
Ingredients
Scale
- 4 medium cucumbers (about 500g), thinly sliced
- 1/4 cup rice vinegar (60ml)
- 2 tablespoons granulated sugar (30g)
- 1 teaspoon salt (5g)
- 2 tablespoons toasted sesame seeds (15g)
Instructions
- Wash and thinly slice the cucumbers (about 1/8 inch thick) using a mandoline or sharp knife.
- Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for 10-15 minutes to draw out moisture.
- In another bowl, whisk together rice vinegar and sugar until dissolved.
- Rinse the cucumbers under cold water to remove excess salt; drain well.
- Toss cucumbers with the vinegar mixture until evenly coated.
- Add toasted sesame seeds and gently stir to combine before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 4g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg