Sunomono (Cucumber Salad)


Japanese Sunomono.jpg


  • 2 large cucumbers, peeled and sliced thin

  • 1 thin slice red onion

  • 1/3 cup rice vinegar

  • 1 tsp salt

  • 4 tsp sugar

  • 1 tsp toasted sesame seed oil

  • 1 1/2 tsp fresh ginger root, peeled, minced

  • 1 tsp toasted black and white sesame seeds (reserve for topping)


  1. Peel cucumbers and slice lengthwise into very thin slices

  2. Peel ginger root and mince (or grate) if you like the flavor and not the chunks

  3. Slice a slice of red onion, then cut into bite-size pieces

  4. In a mixing bowl, combine rice vinegar, sesame seed oil, red onion, sugar, salt and ginger together.

  5. Add sliced cucumbers to liquid mixture and refrigerate for at least an hour before serving.

  6. Serve individual bowls and top with a few black and white toasted sesame seeds.

Things you'll need for this recipe...