Sunomono Cucumber Salad Recipe

This recipe is simple, and delicious, and pairs well with barbeque, seafood, chicken, and pork.

Course Appetizer, Salad

Cuisine Japanese

Keyword Asian cucumber salad, Japanese Cucumber Salad, Sunomono Salad

Prep Time 20

Chilling time 1

Servings

Calories 43kcal

Thinly slice cucumber and place in a medium mixing bowl.
Add the dressing ingredients (rice vinegar, sugar, and salt) to a small mixing bowl and whisk until the sugar and salt dissolve.
When the dressing is ready, pour it over the sliced cucumbers and toss.
Next, peel and slice fresh ginger for some extra flavor. Place the slices in the cucumber mixture and toss. Allow to marinate for at least one hour in an airtight container in the refrigerator.
To serve, remove the ginger slices and top with sesame seeds.

This recipe is best made with Japanese cucumbers; however, you can use Persian or English cucumbers. They have thin skins and tiny seeds.

Note: If you use soy sauce, then omit the salt. Also, note that the salad will look darker.