Japanese Cucumber Salad

Japanese Cucumber Salad Recipe

Hello! We are going to prepare a delicious japanese cucumber salad, also known as sunomono. This dish is ideal for refreshing your palate with balanced flavors that combine sweet, sour, and umami, providing a fresh and light sensation that you will surely enjoy at any time of the year.

Preparation time

This salad is simple and quick to prepare, perfect for those looking for something healthy without complications.

• Preparation: 25 minutes
• Cooking: No cooking required
• Total: 25 minutes
• Servings: 2 people
• Difficulty: Easy

Ingredients

For the salad

• 3 small cucumbers (approx. 270 g), ideally Dutch or Japanese cucumber
• 1 teaspoon of salt, to help release liquid

For the dressing

• 3 tablespoons of rice vinegar or white wine
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil (you can use extra virgin olive oil as a substitute)
• 1 tablespoon of sugar or sweetener to taste (optional, coconut sugar or erythritol can be used)
• White and/or black sesame seeds for garnish

If you can't find Japanese cucumbers, Dutch cucumber is an excellent alternative as it has fewer seeds and thinner skin, providing that characteristic crispy green texture.

Utensils we will use

• Sharp knife or mandoline for slicing cucumbers very thinly
• Bowl for mixing and macerating cucumbers with salt
• Colander for draining the cucumber
• Spoon or spatula for mixing the dressing
• Platter or plate for serving

Preparation

1. Prepare and slice the cucumber

1. Wash and peel: Wash the cucumbers well under the tap to remove any impurities. You can partially peel them to preserve some of the thin skin that adds color and texture.
2. Slice thinly: Use a mandoline or knife to slice the cucumbers into extremely thin, almost transparent slices, which will give the salad that appealing crispy green.

2. Massage with salt and drain

1. Sprinkle with salt: Place the slices in a bowl and add the teaspoon of salt. Gently massage so that the salt penetrates and begins to extract liquid from the cucumber.
2. Rest 30 minutes: Let rest so that the cucumber releases water and loses its natural bitterness.
3. Rinse and drain: Wash the slices under the tap to remove the salt and use your hands to squeeze out excess water.

3. Prepare the dressing

1. Mix liquids: In a small bowl, combine the rice vinegar, soy sauce, and sesame oil (or olive oil if you prefer).
2. Add sweetener: If you decide to use sugar, dissolve it in the mixture, stirring well to balance the flavor between sour and sweet.

4. Combine and garnish

1. Incorporate the dressing: Pour the dressing over the cucumber and mix carefully so that the slices are well coated without breaking.
2. Add sesame seeds: Finally, sprinkle with white or black sesame seeds to give it a crunchy touch and an exquisite toasted aroma.

To finish and serve

Once the salad is mixed, check the flavor and adjust if necessary with a little more vinegar or sugar to your taste. Serve very cold to highlight the Japanese freshness and accompany it with dishes of Asian delights or as a light accompaniment to any meal. This salad works perfectly with rice, fish, or even in a menu of tropical salads.

I want to share these tips with you

• Use fresh and firm cucumbers: The best cucumbers for this salad have thin skin and few seeds, such as Dutch or Japanese ones, to avoid bitterness and excess water.
• Do not omit the step of massaging with salt: This helps eliminate natural bitterness and prevents the salad from becoming watery.
• Balance the dressing: Adjust the amount of vinegar and sugar to taste, the contrast of flavors is essential for a dish with tasty fresh flavors.
• If you don't have a mandoline: Slice the cucumbers as thinly as possible with a knife, the goal is to create a light and crunchy texture.
• If you want to add ingredients: You can add wakame seaweed or even spring onion, but this slightly changes the classic profile that makes this salad unique.
• The sesame seeds: Lightly toasting them enhances their aroma and flavor.

Nutritional Information

• Calories: 80 kcal per serving
• Proteins: 2 g
• Fats: 5 g (mainly from sesame oil)
• Carbohydrates: 7 g
• Fiber: 2 g

These values are estimates for a serving based on the standard recipe and may vary depending on specific ingredients and quantities used.

5 keys to make it perfect

• Select ideal cucumbers: Small, crunchy, and with thin skin to achieve zen cucumber in texture and flavor.
• Water management: Extract excess liquid with salt and manual pressure, key for a fresh texture without wateriness.
• Balanced mix: Combine vinegar, soy, and oil well, adjusting the sweet touch with sugar or erythritol to achieve the mix of flavor of Japan.
• Resting time: Allow the cucumber to rest for at least 30 minutes after salting to achieve Japanese freshness authentic.
• Decoration with toasted seeds: The final touch with sesame adds aroma and an essential textural contrast in seafood salads or Asian dishes.

When is it ideal to enjoy it?

This Japanese cucumber salad is perfect for warm summer months thanks to its freshness and lightness. It also works as a simple appetizer or side dish at dinners of oriental style or anytime you're looking for a refreshing, low-calorie dish. Its versatility allows it to be enjoyed throughout the year while accompanied by sushi or other fresh and exotic salads.

Japanese Garden: An explosion of flavors and textures for your table

When preparing this salad, take the opportunity to experiment with the contrast offered by the cucumber accompanied by a touch of sesame and the Japanese dressing, creating a balance between crispness and acidity that delights the palate. In home cooking, this recipe stands out for its simplicity and authenticity, making you feel close to an authentic oriental harvest.

It is a recipe that, although simple, reflects the delicacy and care that characterizes Japanese gastronomy, ideal for those who desire dishes Sushi and salads with clean and pleasant flavors.

Delicious options to accompany

• Tricolor pasta salad, to add quality carbohydrates and soft texture
• Shrimp salad with mango, combining sweetness and fresh protein
• Potato salad with bacon and mustard, for a more robust and warm contrast
• Spinach, orange and strawberry salad, for a complementary fruity freshness