Sunomono Salad Recipe (Japanese Cucumber Salad)

Welcome to my blog about Sunomono salad – a refreshing and easy-to-make Japanese cucumber salad! This light vinegar-based salad is the perfect starter or side dish for any meal. Read on to learn all about Sunomono salad, from its origins to expert tips and tricks for making it at home.

What is Sunomono Salad?

Sunomono salad, also known as “vinegar salad,” is a popular Japanese cucumber salad made with just a few simple ingredients. The name “Sunomono” comes from the Japanese words “su” meaning vinegar, and “mono” meaning thing – referring to the vinegar dressing that is the hallmark of this dish.

Sunomono salad originated in Japan, where it is typically served as a small side dish or appetizer. It likely evolved as a way to preserve and showcase fresh vegetables – the vinegar dressing helps vegetables keep longer without spoiling. The clean, refreshing flavors make it the perfect accompaniment to rich or heavy Japanese dishes.

There are several reasons why Sunomono has become so widespread:

• It’s quick and easy to make, with only a few ingredients.
• The ingredients are inexpensive and easy to find.
• It’s light and refreshing – the cool cucumber and tart dressing are welcome on a hot day.
• It’s versatile – works either as a small starter salad or larger side.
• It complements many Asian dishes, like sushi, rice bowls, grilled meats and fish.

In Japan, Sunomono salad is often served at the beginning of a meal as a light appetizer. The vinegar dressing is thought to stimulate the appetite. It also balances out some of the heavier dishes in traditional Japanese cuisine, like tempura or katsu.

At sushi restaurants, Sunomono salad is a popular a la carte order along with sashimi or rolls. The crunchy matchstick cucumbers and tangy dressing pair perfectly with rich raw fish.

Sunomono Salad Ingredients: What You’ll Need

The great thing about Sunomono salad is that it comes together with just a few supermarket-friendly ingredients:

Essential Ingredients:

• Cucumbers – Japanese or English work well. Slice thinly or cut into matchsticks.
• Rice vinegar – Usually seasoned with sugar and salt. Provides the signature tang.
• Sugar – A bit of sugar balances out the vinegar’s acidity.
• Salt – A pinch of salt enhances all the flavors.

Optional Extra Ingredients:

• Sesame seeds – Toasted sesame seeds add crunch and nutty flavor.
• Seaweed – Dried wakame or nori strips enhance the Japanese flavors.
• Hot chili flakes – Add a kick of heat and spice.
• Fresh herbs – Cilantro, mint, or shiso leaves lend freshness.
• Onions or scallions – Extra vegetal crunch and bite.

Dietary Substitutions:

• For gluten-free: use tamari instead of regular soy sauce.
• For vegan: omit the bonito flakes, which come from fish.
• For low-sugar: use reduced sugar rice vinegar.

Step-by-Step Sunomono Salad Recipe

Ready to make this refreshing salad? Follow these simple steps:

Prep the Cucumber:

• Trim ends and peel if desired. Japanese cucumbers don’t need peeling.
• Halve lengthwise and scoop out seeds with a spoon if cucumber is seeded.
• Cut cucumber into thin slices or matchsticks – about 1/8 inch thick.

Make the Dressing:

• In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Taste and adjust to your liking.
• Pro tips: Start with a 3:1 ratio of vinegar to sugar and add salt a pinch at a time. Aim for a balance of sweet-tangy flavors.

Toss the Salad:

• Place cucumber slices/sticks in a bowl or dish.
• Pour over the vinegar dressing and toss to evenly coat.
• Allow to marinate 5-10 minutes so flavors meld.
• Just before serving, add any extras like sesame seeds, herbs, seaweed etc.

Serve and Enjoy:

• Serve Sunomono salad chilled or at room temperature.
• Garnish with extra cucumber ribbons or microgreens for a pop of color.
• Goes great with sushi, grilled meats, fried foods, and Japanese izakaya-style dining!
• Refrigerate leftovers up to 3 days – flavors intensify over time.

Sunomono Salad Variations

One of the best things about Sunomono salad is how versatile it is. Don’t be afraid to get creative with your own variations!

Flavor Add-Ins:

• Ginger – Fresh grated ginger adds spicy kick.
• Chili – A few dashes of red pepper flakes turn up the heat.
• Wasabi – Mix in a bit of wasabi paste for a sinus-clearing punch.
• Citrus – Zest and juice from limes, yuzu, or kabosu perk things up.
• Bonito flakes – Flaky dried tuna elevates it to a main dish salad.

Vegetable & More:

• Radish – Thinly sliced radish adds crisp, biting texture.
• Bell pepper – For extra crunch and sweet pop of color.
• Avocado – Rich, creamy cubes pair nicely with the tangy dressing.
• Tofu – Marinated or baked tofu makes it a heartier meal.
• Shrimp – Chilled cooked shrimp for a seafood spin.

Seasonal Ideas:

• Summer – Tomato, zucchini, fresh herbs
• Fall – Kabocha squash, shaved Brussels sprouts
• Winter – Carrots, daikon radish, citrus accents
• Spring – Asparagus, snap peas, radishes, mint

Sunomono Salad Tips & Tricks

With these expert tips, you’ll be making restaurant-quality Sunomono salad in no time:

• Cut cucumbers consistently – even sticks ensure even dressing distribution.
• Salt cucumbers – Lightly salting draws out moisture for extra crunch.
• Chill thoroughly – Let cucumbers and dressing chill for maximum refreshment.
• Use the best vinegar – High-quality rice vinegar has a milder acidity.
• Flavor balance is key – Adjust vinegar, sugar, salt to your tastes.
• Make it ahead – Prep ingredients and dressing up to 2 days ahead.
• Store properly – Keep undressed and dressed components separate.
• Reuse dressing – Extra dressing keeps in fridge for 1 week – retoss old cucumbers or new veggies!

Frequently Asked Questions

Can I use a different type of vinegar?

Rice vinegar is traditional, but you can sub in apple cider, white wine, champagne, or other light vinegars in a pinch. Balsamic is too heavy.

What happens if I don’t add sugar to the dressing?

Skipping the sugar will make the dressing very tart and acidic. At least start with a little sugar to balance the vinegar, adjusting to taste.

How long does Sunomono salad last in the fridge?

The cucumbers and dressing components will each last 3-5 days in the fridge. Once mixed, the dressed salad keeps for 2-3 days maximum.

Can I add dressing ingredients to the cucumbers directly?

You can, but we recommend mixing dressing separately first. This allows you to better control seasoning and prevent over-dressing.

Is it really that easy to make?

Absolutely! Sunomono salad comes together in minutes. Many Japanese restaurants will quickly assemble it fresh when ordered.

I hope this guide has gotten you excited to make your own Sunomono salad at home! Let me know if you have any other questions – I’m happy to help fellow Sunomono lovers. Give this light, refreshing cucumber salad a try soon.