Japanese Sunomono (Easy Japanese Cucumber Salad)
A refreshing Japanese cucumber salad tossed in a sweet and tangy rice vinegar dressing and garnished with scallions. This traditional Japanese sunomono recipe is quick, healthy, and perfect as a light side dish for sushi, rice bowls, or grilled seafood.
Ingredients
- 2 large cucumbers thinly sliced
- 1 teaspoon salt
- ΒΌ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce optional
- 1 teaspoon sesame seeds optional
- sliced scallions optional
Instructions
- Thinly slice the cucumbers using a knife or mandoline.
- Place cucumbers in a bowl, sprinkle with salt, and let sit for 10 minutes.
- Drain and gently squeeze out excess liquid from the cucumbers.
- In a small bowl, whisk together rice vinegar, sugar, and soy sauce until dissolved.
- Add cucumbers to a bowl and toss with the vinegar dressing.
- Garnish with sesame seeds and sliced scallions.
- Chill for 10 minutes before serving for best flavor.
Notes
Nutrition Facts
Serving Size: 1 portion (about 1/2 cup)
Calories: 35 (2% DV)
Carbohydrates: 7g (3% DV)
Protein: 1g (2% DV)
Fat: 0g (0% DV)
Saturated Fat: 0g (0% DV)
Fiber: 1g (4% DV)
Sugar: 5g
Sodium: 220mg (10% DV)
Potassium: 150mg (3% DV) Nutrition information is an estimate only and may vary based on ingredient brands, substitutions, cooking methods, and portion sizes.
Calories: 35 (2% DV)
Carbohydrates: 7g (3% DV)
Protein: 1g (2% DV)
Fat: 0g (0% DV)
Saturated Fat: 0g (0% DV)
Fiber: 1g (4% DV)
Sugar: 5g
Sodium: 220mg (10% DV)
Potassium: 150mg (3% DV) Nutrition information is an estimate only and may vary based on ingredient brands, substitutions, cooking methods, and portion sizes.