🥒 Summer’s Best: Japanese Cucumber Salad with Sesame

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A cool, vinegary cucumber salad with delicate sweetness and a toasty sesame finish.

When cucumbers start overflowing in the garden, I need recipes that keep up with the harvest — and this one delivers. This refreshing Japanese-style sunomono (soo-noh-moh-noh) is the perfect way to enjoy them at their peak.

It’s quick to prepare, incredibly light, and makes the most of tender, thin-skinned cukes like Japanese, Persian, or pickling varieties. Tossed in a simple rice vinegar dressing and topped with toasted sesame, this salad is crunchy, tangy, and just a little bit sweet. It’s one of those quiet side dishes that steals the show with every bite.

📌 Why You’ll Love This Recipe

• ✅ Just 5 ingredients and 10 minutes of prep
• ✅ Vegan, gluten-free, and naturally low-carb
• ✅ The perfect use for garden cucumbers
• ✅ Refreshing, tangy, and slightly sweet
• ✅ Great make-ahead side for summer meals

📌 Quick Reference

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10–15 minutes (plus optional chilling)
• Servings: 4 small servings
• Dietary Info: Vegan, Gluten-Free

⭐ Key Ingredients at a Glance

cucumbers • rice vinegar • sugar • salt • toasted sesame seeds

📌 Ingredients

• 2 medium Japanese or Persian cucumbers, thinly sliced
• ½ teaspoon salt
• 3 tablespoons rice vinegar
• 1 tablespoon sugar (or honey, for a variation)
• 1 teaspoon toasted sesame seeds

📝 Substitutions & Notes:

• Use English cucumbers (seedless) if Japanese types aren’t available.
• Add a splash of soy sauce or mirin for extra depth.
• Garnish with wakame seaweed, sliced radish, or a few shiso leaves for variety.

📌 Step-by-Step Instructions

🥒 1. Prep the Cucumbers

Slice cucumbers as thin as possible (a mandoline or sharp knife helps).
Sprinkle with salt and let sit for 5–10 minutes in a colander.
Rinse and gently squeeze out excess moisture using a clean towel or paper towel.

🥣 2. Make the Dressing

In a small bowl, whisk together rice vinegar and sugar until dissolved.
Adjust sweetness to taste if needed.

🍶 3. Toss and Finish

Add cucumbers to the bowl with dressing and toss to coat.
Sprinkle with toasted sesame seeds and chill for 5–10 minutes before serving.

📌 Serving & Pairing Ideas

• Serve with rice bowls, sushi, or grilled fish
• Pair with miso soup or cold soba noodles for a light lunch
• Add to bento boxes for a fresh, crunchy element
• Makes a great contrast to rich dishes like teriyaki or karaage

📌 Storage & Make-Ahead Tips

• Fridge: Store in a sealed container for up to 2 days
• Make Ahead: Best served the same day, but can be prepped in the morning for dinner
• Freezer: Not recommended — cucumbers will lose texture

📌 Final Thoughts

This little cucumber salad is pure summer simplicity. It’s the kind of dish that becomes a habit—especially when your garden keeps blessing you with more cucumbers than you know what to do with. Light, lovely, and full of bright flavor.

If you try it, tag @SouthernSoilSunshine and show me your summer cucumber haul! And if you’re looking for more garden-fresh sides, check out my Sweet & Spicy Quick Pickled Cucumbers or Cucumber Mint Salad with Buttermilk Dressing next.