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A refreshing Japanese cucumber salad, known as Sunomono, in a bowl.

Tangy & Healthy Japanese Cucumber Salad (Sunomono)

This refreshing Japanese cucumber salad, known as Sunomono, is tangy, healthy, and incredibly easy to make. Thinly sliced cucumbers are seasoned with a sweet and savory vinegar dressing, perfect as a light side dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 English or Persian Cucumbers medium
  • 1/2 teaspoon Sea Salt plus more for salting cucumbers
Dressing
  • 3 tablespoons Rice Vinegar unseasoned
  • 1 tablespoon Tamari or Low-Sodium Soy Sauce
  • 1-2 teaspoons Erythritol or Stevia or 1/2-1 tablespoon maple syrup/honey
  • 1/2 teaspoon Toasted Sesame Oil
Garnish & Optional
  • 1 tablespoon Toasted Sesame Seeds for garnish
  • Pinch fresh ginger or chili flakes of grated or sprinkle of

Equipment

  • Mandoline slicer or sharp knife
  • Medium bowl
  • Clean kitchen towel or paper towels
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Wash and thinly slice the cucumbers, preferably with a mandoline for uniform slices.
  2. In a medium bowl, toss the cucumber slices with 1/2 teaspoon of sea salt and let them sit for 10-15 minutes until water collects.
  3. Place the salted cucumbers in a clean kitchen towel and squeeze out as much excess liquid as possible to ensure crispness.
Dressing & Serving
  1. Whisk together rice vinegar, tamari (or soy sauce), chosen sweetener, and toasted sesame oil in a small bowl, then taste and adjust.
  2. Add the squeezed cucumbers to a clean bowl, pour the dressing over them, and toss gently to coat evenly.
  3. Cover and refrigerate for at least 30 minutes to meld flavors, then sprinkle with toasted sesame seeds just before serving.

Notes

For an extra kick, add a pinch of grated fresh ginger or a sprinkle of chili flakes to the dressing. Adjust the sweetness to your preference.