Cucumber Salad: Sunomono

sunomono Japanese cucumber salad

In summer, there’s very little that’s more refreshing than a Japanese cucumber salad (sunomono). You’ll need seasoned rice vinegar – look for it at a grocery that carries a large selection of Asian ingredients. If you have only plain rice vinegar, then add a bit of sugar and a bit of soy sauce to it.

The best cucumbers to use for this salad have very few seeds. If you have mature cucumbers, peel them, then cut them in half, and remove the seeds by dragging a spoon down the center.

Peel the cucumbers if you like, or for a stripey effect, alternate peeled and unpeeled sections around the width of the cucumber. Cut into very very thin slices (I use a mandoline, like a tiny guillotine for vegetables) and put them in a bowl. Now pour in the vinegar, to come about halfway up the cukes. Stir it around, so that all the slices are coated.

Chill in the refrigerator until ready to serve. This is truly excellent on its own or as an accompaniment to grilled chicken or fish.

And if you must have a recipe card, here it is!

sunomono Japanese cucumber salad

Cucumber Salad: Sunomono

Course: Salad
Cuisine: Japanese
Keyword: cucumber, salad, summer
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 1
A light and refreshing Japanese marinated cucumber salad.
Print Recipe

Ingredients

  • 1 small cucumber
  • seasoned rice vinegar
  • garnishes (see notes)

Instructions

  • Peel the cucumbers if you like, or for a stripey effect, alternate peeled and unpeeled sections around the width of the cucumber. Cut into very very thin slices and put them in a bowl.
  • Pour enough seasoned vinegar to come about halfway up the cukes. Stir it around, so that all the slices are coated.
  • Chill in the refrigerator until ready to serve.

Notes

Ideas for garnishes:  toasted sesame seeds; furikake, a seaweed-based seasoning you can get at a Japanese grocery; cooked crab or shrimp; a thin slice of lemon.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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