Hey there! If you’re searching for a quick, refreshing Japanese Cucumber Salad that fits right into a busy evening routine—or brings a little sparkle to a dinner party—you’re in the perfect place. This simple Sunomono recipe comes together in just 10 minutes and delivers crisp, tangy goodness with minimal fuss. Whether you’re juggling work deadlines, school runs, or just need a last‑minute side dish that makes you look like a kitchen superstar, this light Asian salad will have everyone’s taste buds cheering (and maybe asking for seconds).
Why You’ll Love This Japanese Cucumber Salad
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Crazy fast to throw together—no stove, no stress.
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Delicate flavors that pair beautifully with rice, grilled proteins, or hearty mains.
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It checks every box: crisp, slightly sweet, zippy with vinegar—pure refreshment.
Ingredients
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1 large Japanese cucumber (or substitute with 1 medium English cucumber or 3–4 Persian cucumbers) — about 250g / 8.8 oz
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1 tsp sea salt (about 5 g / 0.18 oz)
For the Sunomono Dressing:
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2 tbsp rice wine vinegar (30 ml / 1 fl oz)
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1 tbsp sugar (13 g / 0.46 oz)
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1 tsp soy sauce (5 ml / 0.17 fl oz)
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1 tsp toasted sesame seeds (3 g / 0.1 oz)
Directions
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Use a mandoline (or a very sharp knife, if you’re feeling brave) to cut the cucumber into paper‑thin slices—roughly 2–3 mm thick—and pop them into a bowl.
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Sprinkle the sea salt, give it a gentle toss, and let it sit for 3–6 minutes. This draws out moisture and keeps your salad delightfully crisp.
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Gently squeeze the cucumbers with your hands or a clean towel to drain excess water. If they taste a bit too salty, a quick rinse helps—if not, carry on as is.
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In another bowl, whisk together rice vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar dissolves completely.
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Add your cucumbers to the dressing and gently toss until they’re evenly coated in that flavorful Japanese side dish magic.
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Serve right away for a crisp crunch, or chill for 10–15 minutes for a nice cold bite.
Cooking Tips
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No mandoline? No problem! A sharp knife works fine—but take your time. Even though we’re keeping things speedy, safety’s key.
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If your cucumbers are especially watery, a second squeeze after chilling can sharpen the flavor even more.
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Want extra sesame aroma? Toast those seeds just a hair longer—maybe one extra minute—but watch carefully.
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Craving more flavor? Add a sprinkle of thinly sliced scallions or a faint pinch of red pepper flakes.
A Little Story from My Kitchen
I have to confess: this salad became my lifesaver during a potluck when I forgot to bring anything substantial and had ten minutes before guests arrived. Panic led me to eyeball ingredients, toss them together, and boom—a crunchy, tangy star! My friends couldn’t stop raving. Now, it’s the go‑to “I need something fast and impressive” recipe in my rotation. Plus, it fits all my picky‑eater family members—crispy, simple, and not too wild.
What to Serve With It
Want to turn this Asian salad into a side that sings? Pair it with grilled salmon or teriyaki chicken for a light, balanced meal. Drop it next to a bowl of steaming miso soup or aromatic jasmine rice, and you’ve got a spread that feels both fresh and comforting. It’s the kind of side dish that blends into any table—even last‑minute one—in a way that feels thoughtful, not thrown‑together.
How to Store It
Made a batch and have leftovers? No worries! Store your dressed cucumbers in an airtight container in the fridge. They stay delightfully crisp for about a day—maybe two if your fridge is truly cold. After that, they get softer, still tasty, just not as snappy. Pro tip: if you’re chilling in advance, wait to toss them in the dressing until right before serving to preserve that satisfying crunch.
FAQs — Quick Answers to Common Questions
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Can I substitute the cucumber?
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Yes! English or Persian cucumbers work great—just adjust the water‑tossing step as needed.
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How do I keep the salad crunchy?
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Squeezing out excess moisture is the secret—don’t skip that. And chill it briefly before serving if you like it cold and crisp.
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Is there a dressing variation?
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Totally. Swap rice vinegar for apple cider vinegar or add a splash of mirin to make it sweeter—it’s still a lovely Japanese side dish twist!
Remember, this Japanese Cucumber Salad is your delicious, fuss‑free ticket to refreshing flavor—just 10 minutes stands between you and something wonderfully bright on the table. Tie on your apron, grab that mandoline (or trusty knife), and let the light, zesty vibes begin!
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Japanese Cucumber Salad
- Total Time: 10 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan
Description
A quick, refreshing Japanese Cucumber Salad (Sunomono) ready in just 10 minutes. Crisp cucumber slices are lightly salted, drained, and tossed in a tangy-sweet dressing of rice vinegar, sugar, soy sauce, and sesame seeds. Perfect as a light side dish for grilled meats, rice, or miso soup.
Ingredients
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1 large Japanese cucumber (or 1 medium English cucumber or 3–4 Persian cucumbers), about 250 g / 8.8 oz
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1 tsp sea salt (5 g / 0.18 oz)
For the Sunomono Dressing:
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2 tbsp rice wine vinegar (30 ml / 1 fl oz)
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1 tbsp sugar (13 g / 0.46 oz)
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1 tsp soy sauce (5 ml / 0.17 fl oz)
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1 tsp toasted sesame seeds (3 g / 0.1 oz)
Instructions
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Slice cucumber into thin rounds (2–3 mm) using a mandoline or sharp knife. Place in a bowl.
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Sprinkle sea salt, toss gently, and let rest for 3–6 minutes to draw out moisture.
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Squeeze cucumbers gently to remove excess water. Rinse lightly if too salty.
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In a separate bowl, whisk together rice vinegar, sugar, soy sauce, and sesame seeds until sugar dissolves.
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Add cucumbers to the dressing, tossing gently to coat.
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Serve immediately for crisp texture, or chill for 10–15 minutes for a cold salad.
Notes
No mandoline? Use a sharp knife, slicing as thinly as possible.
For more sesame aroma, toast seeds slightly longer.
Add thinly sliced scallions or a pinch of red pepper flakes for variation.
For make-ahead, store cucumbers and dressing separately until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Japanese