Sunomono Cucumber Vinegar Salad

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Sunomono is a classic Japanese vinegar salad that serves as a light, palate-cleansing side dish or appetizer. Thinly sliced cucumbers are briefly salted to draw out excess moisture, then tossed with rehydrated wakame seaweed in a tangy rice vinegar dressing balanced with soy sauce, a touch of sugar, and toasted sesame. Serve chilled alongside grilled fish, rice bowls, or any rich main course.

Nutrition Facts

Per serving (estimated)

• 55 kcalCalories
• 1.5 gFat
• 0.2 gSaturated Fat
• 7 gCarbs
• 1 gFiber
• 3 gSugar
• 2 gProtein
• 380 mgSodium
• 180 mgPotassium
• 35 mgCalcium
• 0.7 mgIron
• 5 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the salad

• 2 Japanese or Persian cucumbers (about 12 oz / 340 g), very thinly sliced
• 1/2 teaspoon fine sea salt
• 2 tablespoons dried wakame seaweed
• 2 tablespoons very thinly sliced sweet onion (optional)
• 2 tablespoons toasted white sesame seeds

For the vinegar dressing

• 1/3 cup unseasoned rice vinegar
• 2 tablespoons soy sauce or tamari
• 1 tablespoon granulated sugar
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon dashi granules (optional)
• 1/8 teaspoon freshly ground white pepper

Directions

1. Place the sliced cucumbers in a colander, sprinkle with the salt, toss well, and let stand for 10 minutes to draw out excess water; rinse briefly and pat thoroughly dry with paper towels.
2. Meanwhile, place the dried wakame in a small bowl, cover with cool water, and soak for 5 minutes until softened; drain and gently squeeze out any remaining water.
3. In a small saucepan over low heat, whisk together the rice vinegar, soy sauce, sugar, ginger, dashi, and white pepper just until the sugar and dashi dissolve, about 1 minute; remove from heat and let cool completely.
4. In a mixing bowl, combine the drained cucumbers, rehydrated wakame, and optional sweet onion.
5. Pour the cooled vinegar dressing over the cucumbers and toss gently until everything is evenly coated.
6. Cover and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill through.
7. Just before serving, sprinkle the toasted sesame seeds over the top and toss once more.
8. Serve cold in small bowls as a refreshing appetizer, side dish, or palate cleanser.

Cook’s Notes

• Salt and drain the cucumbers thoroughly so the dressing isn't watered down and the slices stay crisp.
• For the best texture, use Japanese or Persian cucumbers and slice them paper-thin on a mandoline.
• Adjust the sugar-to-vinegar ratio to taste; add an extra splash of rice vinegar for a sharper tang.
• Add shredded imitation crab (kanikama) or small cooked shrimp to turn this into a heartier appetizer.
• Best enjoyed within 4 hours of dressing; beyond that the cucumbers begin to lose their crunch.

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