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Refreshing Japanese cucumber salad with a tangy dressing.
Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!
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Ingredients

  • 2 large cucumbers
  • 1 teaspoon salt
  • 4 teaspoons white sugar
  • 1 ½ teaspoons minced fresh ginger root
  • 5 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame seeds, or to taste

Directions

  • Step 1:
    Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  • Step 2:
    Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  • Step 3:
    Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  • Step 4:
    Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  • Step 5:
    Just before serving, sprinkle each portion with sesame seeds. Enjoy!

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