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–+ servings
Thinly sliced cucumbers tossed in an Asian vinaigrette and topped with sesame seeds served on a white bowl

Asian Cucumber Salad (Sunomono)

Prep 15 minutes
Cook 0 minutes
Total 15 minutes
Makes 4 servings

Ingredients

  • 1 ½ pounds thin-skinned cucumbers such as English, Persian, Turkish or Japanese cucumbers
  • ½ teaspoon salt
  • 3 tablespoons rice vinegar or seasoned rice vinegar
  • 1 tablespoon soy sauce, tamari or coconut aminos/liquid aminos
  • 2 teaspoons maple syrup, honey, agave syrup or sugar
  • 1 garlic clove, finely minced or grated
  • 1 teaspoon finely minced or grated fresh ginger
  • 2 teaspoons toasted sesame oil
  • 1-2 scallions, thinly sliced
  • Sesame seeds, (about 1 tablespoon or to taste)

Optional Additions

Make it Spicy:

  • 1 teaspoon chili oil, sriracha, chili garlic sauce (sambal olek) or chili flakes, chili crisp, or more to taste

Add Crunch:

  • 1/4 cup roasted peanuts, very finely chopped

Add Extra Flavor:

  • 1 teaspoon dashi powder, or more to taste
  • 2 teaspoons fresh cilantro, finely chopped

Instructions

  1. Optional step: Score the cucumbers by dragging the tines of a fork along their length. This creates grooves that help the dressing cling to the cucumbers.
  2. Cut the cucumbers into thin slices and place them in a large mixing bowl. To help the cucumber release some of their moisture, sprinkle them with salt, toss them and allow them to sit while you prepare the salad dressing. You can keep the released water as part of the dressing or you can drain it, this is up to you however, don’t rinse the cucumber as this is not necessary.
  3. In a small bowl, combine the rice vinegar, soy sauce, sweetener of choice, garlic, ginger, sesame oil and scallions.
  4. Pour the dressing over the cucumbers and add the sesame seeds (and any other optional addition such as chili oil or fresh cilantro). Toss to combine and refrigerate until ready to serve. This Asian cucumber salad is best enjoyed about an hour after it’s prepared. While it can be stored in the refrigerator for 2–3 days, it tastes freshest on the day it’s made. After 24 hours, the dressing may become slightly watery.

Notes

  • Cucumber Tips: 1.5 pounds is about 2 medium English cucumbers. For best results, I use Persian, Japanese or English cucumbers. Although other varieties can be used, cucumbers with thicker skins may need to be peeled.
  • Seasoned Rice Vinegar: If you are using seasoned rice vinegar (instead of the unseasoned one), reduce the amount of added sweetener and don’t use any extra salt.
  • Best Texture: Enjoy the salad within the first day for the best texture and crispness. The salad will soften if allowed to sit for too long.
  • Like it spicy? Add chili oil or sambal for heat. Remember that a little goes a long way.
  • Serving Idea: Serve chilled as a light side for grilled meats, a spicy main, or as part of a sushi night! 
  • Make Ahead: Both the cucumbers and the salad dressing can be made a day ahead. Keep them in separate containers, and mix them together about an hour before serving. This way, the cucumbers stay nice and crisp.
  • Storage: Asian cucumber salad stays beautifully in the fridge for 3 days in an airtight container. The flavors will deepen, but the cucumbers may soften slightly over time. I do not recommend freezing this salad.

Nutrition

Calories: 59 kcal, Carbohydrates: 9 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 0.3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 547 mg, Potassium: 278 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 209 IU, Vitamin C: 5 mg, Calcium: 35 mg, Iron: 1 mg
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