Japanese Cucumber Salad (Sunomono) - Quick, Healthy, and Refreshing Side Dish
This Japanese Cucumber Salad, also known as Sunomono, is a light, refreshing, and flavorful side dish perfect for summer or any time of the year. Made with crisp cucumbers tossed in a tangy Asian-inspired dressing of soy sauce, rice vinegar, sesame oil, and a hint of sweetness, this salad is ready in just 5 minutes!
Ingredients
- 3 mini Persian cucumbers or 1 large English cucumber
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil toasted for extra flavor!
- 1 tsp light brown sugar adjust to taste
- 1 clove garlic minced
- ΒΌ tsp crushed red pepper flakes optional, for a little heat
- Sesame seeds for garnish
Instructions
- Slice the Cucumbers: Thinly slice the cucumbers into rounds or half-moons.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and red pepper flakes.
- Combine and Toss: Pour the dressing over the cucumbers and toss until evenly coated.
- Garnish and Serve: Sprinkle with sesame seeds and serve immediately, or let it marinate in the fridge for 30 minutes for extra flavor.
Notes
- For best results, let the salad marinate for 30 minutes before serving to enhance the flavors.
- Use Persian cucumbers for the best texture, but English cucumbers can also work.
- Adjust the sweetness or spiciness by adding more sugar or red pepper flakes to taste.