Cucumber Sunomono Salad with Rice Vinegar Dressing

A light and tangy Japanese cucumber salad with a refreshing rice vinegar dressing. Perfect as a side dish.

Prep Time

15 minutes

Total Time

30 minutes

Calories

75 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.46/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2mediumCucumber(English or Persian cucumbers recommended)

£1.30

1teaspoonSalt(For drawing out moisture)

£0.01

0.3cupRice Vinegar(Unseasoned rice vinegar)

£0.15

2tablespoonsSugar(Adjust to taste)

£0.03

1tablespoonSoy Sauce(Low sodium soy sauce recommended)

£0.08

0.5teaspoonSesame Oil(Toasted sesame oil)

£0.10

1teaspoonSesame Seeds(Toasted sesame seeds, for garnish)

£0.07

1teaspoonGinger(Finely grated fresh ginger (optional))

£0.09

Total Cost

£1.83

£0.46 per serving

Instructions

1.
Thinly slice the cucumbers using a mandoline or a sharp knife. Aim for slices about 1/8 inch thick.
2.
Place the cucumber slices in a bowl and sprinkle with salt. Toss to coat and let stand for 10-15 minutes. This helps draw out excess moisture, resulting in a crispier salad.
3.
While the cucumbers are resting, prepare the dressing. In a small bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, and grated ginger (if using).
4.
After 10-15 minutes, gently squeeze out the excess water from the cucumber slices. You can use your hands or press them between paper towels.
5.
Place the squeezed cucumber slices in a clean bowl. Pour the dressing over the cucumbers and toss gently to combine.
6.
Refrigerate for at least 15 minutes to allow the flavors to meld. The longer it sits, the more flavorful it becomes, but don't let it sit too long or the cucumbers may become too soft.
7.
Before serving, garnish with toasted sesame seeds.

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My Notes

Nutrition Information

Nutrition per serving (130g)

75 kcal / 314 kJ

Carbs

12g

5% of RDA

Fat

4% of RDA

Protein

2% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

10 g

11% of RDA

Sodium

480 mg

21% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the dressing.

You can add thinly sliced wakame seaweed for a more authentic Sunomono flavor.

To toast sesame seeds, place them in a dry skillet over medium heat and cook for 2-3 minutes, or until lightly golden and fragrant, stirring frequently.

Adjust the sweetness of the dressing to your preference by adding more or less sugar.

You can prepare this salad a few hours ahead of time. Store it in the refrigerator until ready to serve.

Cooking Equipment

Mandoline or sharp knife

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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