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Japanese Sweet Cucumber Salad Sunomono

Quick and easy Japanese inspired cucumber salad that is free of top allergens and can be easily doubled. You can prepare this dish ahead of time or prep it first so that cucumber slices can soak in seasoning while you prepare other dishes.

Course dinner, lunch, Snack
Cuisine Japanese
Keyword cucumber salad, sunomono
Prep Time 45 minutes
Total Time 45 minutes
Servings 4
Author Sharon Wong

Ingredients

  • 4 Japanese or Persian cucumbers 3/4 pound
  • sprinkle of salt
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar

Instructions

  1. Thinly slice the cucumbers. (If using regular cucumbers, I recommend half peeling them into a striped appearance, cut in half lengthwise, and scoop out the seeds, then thinly slice.)

  2. Sprinkle with salt and set aside for 5-10 minutes.
  3. Rinse the cucumbers and drain.
  4. Transfer to a non-metalic bowl and toss with vinegar and sugar and refrigerate for 20-30 minutes before serving.

Recipe Notes

You can prepare this dish ahead of time or prep it first so that cucumber slices can soak in seasoning while you prepare other dishes.