Sunomono (Japanese Cucumber Salad)

Got cucumbers? Sunomono (Japanese Cucumber Salad) is a delicious way to savor them. This recipe features a classic rice-vinegar-based dressing that's just a little bit sweet and savory thanks to a few dashes of salt and sugar. We love pairing this simple salad with grilled or roasted meat or tofu to cleanse the palate. This salad is also refreshing, thanks to the hydrating cucumbers. For the recipe as well as tips and general advice for making this tasty dish, read on below.

How to Make Japanese Cucumber Salad

1. Peel and Slice the Cucumber

We start by peeling “stripes” into the cucumber. Removing some, but not all, of the peel adds visual interest and also cuts down on the tough skin the cucumber may have. We then slice the cucumber lengthwise into thin strips, which creates plenty of surface area for absorbing the dressing. You can use a vegetable peeler or sharp knife to accomplish this, but a mandoline also works well.

2. Remove the Seeds

Cucumber seeds hold water and can taste bitter. To remove the seeds, halve the cucumber lengthwise and scoop them out with a spoon or melon baller.

3. Squeeze Out Extra Moisture

Some recipes call for salting the cucumbers to draw out the moisture, but we found that squeezing them in paper towels removed enough excess water without adding additional sodium.

4. Add More Flavor

Toasted sesame seeds provide the perfect subtle, nutty crunch to the salad. While we use white sesame seeds here, black will work too.

Variations to Try

• Torn seaweed (nori). For an extra boost of flavor, add strips or torn pieces of dried seaweed or wakame. It’s a nutritious food, containing a variety of antioxidants that can help fight off free radical damage that can lead to chronic disease.
• Crushed red pepper. A little bit of heat adds to the complexity of the dish. Add 1/8 teaspoon crushed red pepper or togarashi for a spicier version.
• Fish sauce. Omit the salt and swap in 1/4 teaspoon fish sauce. The funky flavor of the sauce made from fermented fish is a perfect pairing for the fresh, crisp cucumber.
• Wasabi. This spicy green paste provides a seriously punchy kick to this cucumber salad. If you like hot mustard and horseradish, then you’ll love wasabi.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• To toast sesame seeds, heat a small dry skillet over low heat. Add the sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
• If you can find a Japanese cucumber for this recipe, use it. Its thin skin and nearly seedless interior make for a sweet flavor and easy prep.
• If you want to skip peeling the cucumber altogether, go for it. English cucumbers and Japanese cucumbers have thin skin that won’t affect the texture of the salad. Slicing cucumbers have a tougher skin, but you can skip the peeling to save time if you prefer.

Nutrition Notes

• Cucumbers are crisp and refreshing, thanks to their water content, which is a whopping 95%. Cucumbers are low in carbohydrates, which means you can crunch happily without much impact on blood sugar, which is especially important if you have diabetes. 
• Sesame seeds, especially toasted, provide a nutty complexity to the salad. They also have health benefits, including the potential to protect against certain diseases, including heart disease and diabetes. They also provide a bit of fiber, about 1 gram per tablespoon.
• Rice vinegar adds the perfect pop of sweet acidity to complement cucumber salads. We love adding bright acids, which are also low in calories, to a dish to help eliminate the need for additional salt.