Sunomono (Japanese Cucumber Salad)
This delicately refreshing sunomono salad is easy to prepare and serves as an excellent appetizer or side to any Japanese dish.
Servings: 4 small servings
Equipment
- Mandoline or Sharp Knife
Ingredients
- 1 English cucumber
- 1 tsp salt
- 50 grams dried Korean glass noodles
Vinegar Dressing:
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 1 tsp soy sauce
- 1 tsp salt
Garnishes (optional)
- toasted sesame seeds
- edible flowers
Instructions
- Begin by peeling the cucumber skin in a zebra-like pattern, alternating between leaving strips of peel on and peel off.
- Slice the cucumber in half lengthwise and gently scrape the seeds out using a small spoon, then discard them.
- Thinly slice the cucumber, aiming for 1/8 inch thick, using either a mandolin or your knife skills. Place them in a bowl, sprinkle 1 tsp salt on top, mix well, and let sit for 15-20 minutes.
- Afterward, use your hands to firmly squeeze out any extra liquid from the cucumbers (this will create that crunchy texture).
- Next, remove the excess liquid from the bowl or use a colander/strainer.
- Prepare the vinegar dressing by mixing the white vinegar, sugar, soy sauce and salt in a bowl or glass measuring cup. Stir until you dissolve the sugar.
- Meanwhile, cook the noodles according to your package directions, rinse and drain well. Add them to a bowl with the squeezed cucumbers and the vinegar dressing. Stir to combine and chill in the refrigerator for at least 6 hours, preferably overnight, to let the flavours mingle.
- Before serving, garnish with toasted sesame seeds and edible flowers if desired.
- For a larger batch, I like doubling the vinegar dressing recipe and using 3 English cucumbers.
Video
Notes
- Thinly slice the cucumbers to ensure they can fully absorb the delicious vinegar dressing. I like using a mandoline to get even slices everytime.
- Salt the cucumber. You can remove excess water and improve its crunchy texture by sprinkling salt on the cucumber slices and allowing them to rest for 15-20 minutes.
- Including noodles is optional. I've prepared this recipe numerous times without them, and it still makes for the perfect side dish to complement any main course.
- Chill for the best flavour. Refrigerate for at least 6 hours or overnight, allowing the ingredients to absorb the dressing, resulting in a flavorful cucumber salad.