Japanese Cucumber Salad
A refreshing and crisp Japanese Cucumber Salad (Sunomono) featuring thinly sliced cucumbers in a tangy rice vinegar dressing. This light, palate-cleansing side dish perfectly balances sweet and sour flavors with a delicate crunch that complements any Japanese meal.
Easy Japanese Cucumber Salad Recipe
There’s something magical about the elegant simplicity of Japanese Cucumber Salad. This traditional dish, known as “Sunomono” in Japan, has been gracing dining tables for generations, offering a cooling respite during hot summer days and a refreshing palate cleanser alongside heartier Japanese fare. What makes this Japanese Cucumber Salad so beloved is its perfect balance of flavors and textures – the crisp, watery crunch of fresh cucumbers married with a tangy-sweet vinegar dressing that wakes up your taste buds.
In Japanese cuisine, this cucumber salad represents the thoughtful approach to seasonal eating, celebrating the pure, clean flavors of fresh produce enhanced with minimal intervention. Traditionally served as part of a multi-course meal, this salad honors the cucumber’s natural refreshing qualities while adding just enough seasoning to elevate its flavor profile.
THIS RECIPE:
- Ready in just 15 minutes with 5 simple ingredients
- Perfect make-ahead side dish that actually improves with time
- Naturally vegan, gluten-free (with tamari), and low in calories
- Authentic Japanese flavor with ingredients available in standard grocery stores
| Recipe Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Marinating Time | 5-30 minutes |
| Total Time | 15-40 minutes |
| Servings | 4 side portions |
| Yield | About 2 cups |
This Japanese Cucumber Salad recipe couldn’t be easier to prepare, making it perfect for busy weeknights or as a quick addition to your meal prep routine. The beauty lies in its simplicity – you don’t need special equipment or techniques to achieve restaurant-quality results. The hardest part might be waiting for the cucumbers to marinate! Even beginners will find success with this foolproof recipe that delivers authentic Japanese flavors without any complicated steps.
Ingredients for Japanese Cucumber Salad
The quality of your Japanese Cucumber Salad depends primarily on the freshness of your cucumbers and the balance of your dressing ingredients. Traditional Japanese cooking celebrates simplicity, allowing each ingredient to shine through clear, clean flavors. For this recipe, select firm, unwrinkled cucumbers with bright green skin and no soft spots.
Main Ingredients:
- 2 English cucumbers (or 4 Japanese cucumbers if available)
- 1 teaspoon kosher salt
- 3 tablespoons rice vinegar
- 1½ tablespoons sugar
- ½ teaspoon soy sauce (or tamari for gluten-free)
- 1 teaspoon toasted sesame seeds
- Optional: 1 small sheet of nori (seaweed), finely shredded
Dressing Ingredients:
- 3 tablespoons rice vinegar
- 1½ tablespoons sugar
- ½ teaspoon soy sauce
- Pinch of salt (if needed)
When selecting cucumbers for Japanese Cucumber Salad, Japanese cucumbers are ideal for their thin skin, minimal seeds, and sweeter flavor. However, English (hothouse) cucumbers make an excellent substitute with their similar characteristics. Avoid waxed American slicing cucumbers as their thick skin and large seeds create a less pleasant texture in this delicate dish.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Cucumbers | 2 English or 4 Japanese | Choose firm, bright green cucumbers with no soft spots or wrinkles. Japanese or Persian cucumbers are ideal but English work well. |
| Rice Vinegar | 3 tablespoons | Use unseasoned rice vinegar (not seasoned rice vinegar which already contains sugar and salt). |
| Sweetener | 1½ tablespoons sugar | Traditional recipes use white sugar, but honey or maple syrup can be substituted (use slightly less). |
| Soy Sauce | ½ teaspoon | Choose Japanese-style soy sauce for authentic flavor. Use tamari for gluten-free needs. |
| Garnishes | 1 teaspoon sesame seeds | Toast sesame seeds in a dry pan until golden for enhanced nutty flavor. |
How to Make Japanese Cucumber Salad
Making Japanese Cucumber Salad is all about technique – particularly how you prepare the cucumbers. The salt-draining process is crucial for developing the right texture and ensuring the dressing properly adheres to the cucumber slices. This traditional method draws out excess moisture for a crisp yet pliable texture that absorbs the vinegar dressing beautifully.
Prepare the cucumbers:
- Wash the cucumbers thoroughly and trim the ends.
- Slice the cucumbers as thinly as possible (about 1/8-inch thickness). Use a mandoline slicer for uniform, paper-thin slices if available.
- Place cucumber slices in a colander and sprinkle with 1 teaspoon of salt. Gently toss to coat evenly.
- Let sit for 5-10 minutes to draw out excess moisture.
Drain and squeeze:
- Once cucumbers have released their water, rinse them briefly under cold water to remove excess salt.
- Using clean hands or a kitchen towel, gently but firmly squeeze the cucumber slices to remove as much moisture as possible. This crucial step prevents a watery salad.
- Transfer the squeezed cucumbers to a mixing bowl.
Prepare the dressing:
- In a small bowl, combine rice vinegar, sugar, and soy sauce.
- Stir until the sugar completely dissolves, about 30-60 seconds.
- Taste and adjust seasonings if needed.
Combine and marinate:
- Pour the dressing over the prepared cucumbers.
- Toss thoroughly to ensure all slices are coated evenly.
- Allow to marinate for at least 5 minutes, though 30 minutes will develop fuller flavor.
Serve:
- Just before serving, sprinkle with toasted sesame seeds.
- If using, add the shredded nori as a final garnish.
- Serve chilled for the most refreshing experience.
For best results, use a very sharp knife or mandoline when slicing the cucumbers. The thinner the slices, the more quickly they’ll absorb the dressing and the more elegant the final presentation will be.
Tips for Making Japanese Cucumber Salad
Pro tip: The salt-squeezing technique is what separates good cucumber salad from great cucumber salad. Don’t rush this step!
- Always salt and drain the cucumbers before dressing them – this prevents watery salad and helps the dressing adhere properly.
- Slice the cucumbers as thinly as possible for the most authentic texture and optimal dressing absorption.
- Prepare this salad at least 30 minutes before serving for the best flavor development, though it can be enjoyed immediately.
- Keep the dressing ingredients in perfect balance – too much vinegar will overwhelm, while too much sugar will mask the refreshing quality.
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Cucumber Slicing | Use mandoline for paper-thin slices | Ensures even marination and proper texture |
| Salt Treatment | 5-10 minutes with gentle squeezing | Removes excess moisture, prevents diluted dressing |
| Dressing Balance | 2:1 vinegar to sugar ratio | Creates perfect sweet-tart balance without overwhelming cucumber flavor |
| Marinating | Minimum 5 minutes, ideally 30 | Allows flavors to penetrate cucumber while maintaining crispness |
The dressing should taste fairly strong on its own, as it will be diluted slightly by any remaining cucumber moisture. If your dressing tastes perfect by itself, it might taste weak when added to the cucumbers. Aim for a dressing that makes you pucker just slightly when tasted alone.
Make-Ahead Instructions
Japanese Cucumber Salad actually improves with a little time, making it an excellent make-ahead dish for entertaining or meal prep. The flavors meld and intensify as the cucumbers marinate in the vinegar dressing.
For optimal results when making ahead:
- Complete all steps through combining cucumbers with the dressing.
- Store in an airtight container in the refrigerator for up to 24 hours.
- Hold back the sesame seeds and optional nori until just before serving to maintain their texture and appearance.
- Give the salad a quick toss before serving to redistribute the dressing that may have settled.
If preparing more than a day in advance, consider keeping the sliced, salted, and squeezed cucumbers separate from the dressing. Store both components in the refrigerator and combine them 30 minutes to 3 hours before serving for the freshest taste and texture.
Storing Leftovers
Japanese Cucumber Salad will keep well in the refrigerator for up to 3 days, though its texture is best within the first 48 hours. After the initial serving, transfer any leftovers to an airtight container to preserve freshness and prevent the salad from absorbing other flavors in your refrigerator.
For food safety and optimal texture:
- Store at 40°F (4°C) or below in a glass or plastic container with a tight-fitting lid.
- The vinegar in the dressing helps preserve the cucumbers, but quality will gradually diminish after 48 hours.
- If the cucumbers release additional water during storage, you can drain this off or simply toss the salad again before serving.
- Do not freeze this salad as the high water content in cucumbers will create an unpleasant mushy texture upon thawing.
This salad makes an excellent addition to lunch boxes and can be packed alongside other items without concern for leakage if properly drained initially.
Freezing Japanese Cucumber Salad
Japanese Cucumber Salad is not suitable for freezing. The high water content in cucumbers means they’ll become mushy and lose their characteristic crunch when thawed. The delicate balance of the vinegar dressing will also be compromised by the freezing process.
Instead of freezing, focus on proper refrigeration techniques or adjust the recipe quantity to avoid leftovers. If you find yourself with excess cucumbers, consider making a smaller batch of salad and using the remaining cucumbers in other recipes that are freezer-friendly, such as cucumber soup.
Serving Suggestions
Japanese Cucumber Salad works beautifully as part of a traditional Japanese meal or as a refreshing side to balance richer main courses. Its crisp texture and bright flavors cleanse the palate between bites of heartier dishes.
Serve this cucumber salad alongside:
- Teriyaki chicken or salmon for a complete meal
- Tonkatsu (breaded pork cutlet) to cut through the richness
- Japanese curry to add freshness and crunch
- Grilled meats or fish of any cuisine for a light counterpoint
- Rice bowls or donburi for textural contrast
For an authentic presentation, serve small portions in individual small bowls as part of a Japanese-style meal. Alternatively, for family-style dining, present in a shallow serving dish that allows the bright green cucumbers to shine.
Beverage pairings that complement Japanese Cucumber Salad include:
- Green tea (hot or iced)
- Japanese beer
- Sake, particularly drier varieties
- Sparkling water with lemon or yuzu
Serve this salad chilled but not ice-cold to best appreciate the subtle flavors of the dressing and the natural sweetness of the cucumbers.
FAQ
Can I use regular American cucumbers instead of English or Japanese cucumbers?
Yes, you can use regular American cucumbers, but the result will be slightly different. If using American cucumbers, peel them first to remove the waxy skin, and consider removing the seeds if they’re large. The texture won’t be as delicate as with English or Japanese cucumbers, but the salad will still be delicious. Remember to salt and drain them thoroughly as they tend to hold more water.
Is there a substitute for rice vinegar?
Rice vinegar provides the authentic flavor for Japanese Cucumber Salad, but if unavailable, you can substitute with apple cider vinegar or white wine vinegar mixed with a touch more sugar. Avoid distilled white vinegar as its harsh flavor will overpower the delicate cucumbers. For every 3 tablespoons of rice vinegar, use 2½ tablespoons of apple cider vinegar plus an extra ¼ teaspoon of sugar.
How can I make this Japanese Cucumber Salad spicy?
To add some heat to your Japanese Cucumber Salad, you have several options: stir in ¼ teaspoon of red pepper flakes, add a thinly sliced red chili pepper, incorporate a few drops of chili oil, or mix in ½ teaspoon of wasabi paste with the dressing. Start with small amounts and adjust according to your heat preference, as you don’t want to overwhelm the refreshing cucumber flavor.
Why is my cucumber salad too watery even after salting?
If your salad is too watery despite salting, you likely need to squeeze the cucumbers more thoroughly after the salt treatment. The key is gentle but firm pressure to express as much liquid as possible. Additionally, ensure you’re slicing the cucumbers thinly enough – thicker slices release less water during the salting process. If the salad becomes watery during storage, simply drain off the excess liquid before serving or use a slotted spoon when serving.
Can I add other vegetables to this Japanese Cucumber Salad?
While traditional Japanese Cucumber Salad focuses solely on cucumbers, you can certainly add other vegetables for variation. Thinly sliced radishes, carrots cut into matchsticks, or wakame seaweed (rehydrated) make excellent additions that maintain the authentic Japanese profile. For a more substantial salad, consider adding thinly sliced red onion or bell pepper, though these ingredients take the dish in a more fusion direction rather than traditional Japanese.
