Ingredients
Salad
- 1 large Japanese cucumber
- 1 teaspoon sea salt
Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the Cucumbers: Using a mandoline, thinly slice the Japanese cucumber. Place the slices in a bowl and toss them with 1 teaspoon of sea salt. Let the cucumbers sit for 3 to 6 minutes to draw out moisture, then squeeze out the excess liquid. If the cucumbers taste too salty after salting, rinse them briefly and drain well before proceeding.
- Make the Dressing: In a separate bowl, combine 2 tablespoons rice wine vinegar, 1 tablespoon sugar, 1 teaspoon soy sauce, and 1 teaspoon toasted sesame seeds. Whisk thoroughly to dissolve the sugar and blend the flavors.
- Toss and Serve: Add the prepared cucumbers to the dressing and toss to coat evenly. Serve the salad immediately for best freshness or chill it before serving if preferred. Enjoy this cool, tangy Japanese cucumber salad as a light side or appetizer.
Notes
- Use a mandoline to achieve uniformly thin cucumber slices for optimal texture and flavor absorption.
- Japanese cucumbers are preferred for their thin skin, crisp texture, and fewer seeds; if unavailable, you can substitute with English cucumbers.
- If the cucumbers become too salty after salting, rinsing briefly helps balance the seasoning.
- Sunomono salad is best eaten fresh but can be kept chilled for a few hours without losing its crunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Japanese
- Diet: Gluten Free
