Japanese Cucumber Salad with Sesame (Sunomono)

A cool, crunchy Japanese-style cucumber salad (sunomono) in a light rice vinegar dressing with toasted sesame - tangy, slightly sweet, and ready in 10 minutes.

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Prep Time 10

Servings 4 servings

Ingredients

2 medium Japanese or Persian cucumbers thinly sliced
1/2 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon sugar or honey
1 teaspoon toasted sesame seeds

Instructions

Slice the cucumbers as thin as possible (a mandoline or sharp knife helps). Sprinkle with salt and let sit 5-10 minutes in a colander. Rinse and gently squeeze out excess moisture with a clean towel.
In a small bowl, whisk together the rice vinegar and sugar until dissolved. Adjust the sweetness to taste.
Add the cucumbers to the dressing and toss to coat. Sprinkle with toasted sesame seeds and chill 5-10 minutes before serving.

Notes

Swaps: Use English (seedless) cucumbers if Japanese types aren't available; add a splash of soy sauce or mirin for extra depth; garnish with wakame, sliced radish, or shiso. Storage: keeps up to 2 days refrigerated but is best the same day. Freezing is not recommended - the cucumbers lose their crunch.