Tasty Japanese Cucumber Salad

Adapted from an old Internet recipe
Serves 4

I am always up for something new. And when that “something new” turns out to be simple to prepare and tasty it’s a win/win.
So it is with Japanese cucumber salad or Sunomono. It is the simplest of dishes yet is crisp and refreshing. It can accompany just about any meal.
There is not much more left to say, except be careful cutting up the cucumbers. See what happened to me here.

Recipe follows
Japanese Cucumber Salad — from MuirFood
Serves 4

Two cucumbers pealed and thinly sliced.
1 to 2 tsp. toasted Kurogoma (black sesame seeds) (optional)
1 tbsp. salt
Juice of 1 lemon
Approx. 2 tbsp. sugar (add sugar to lemon juice to taste)
1/4 c. NATURAL rice wine vinegar


  1. Peal the cucumbers. If you want to get fancy, Peal just part of the skin off leaving stripes all around the cucumber.
  2. Cut the cucumbers in half and scoop out the seeds with a spoon. (note: I have forgotten to do this and the dish turned out just fine).
  3. Cut the cucumbers into thin slices. Use a chef’s knife, mandolin or V-slicer. Please be careful using any of these tools. Accidents can happen. Check here.
  4. Salt the cucumber slices and place in a fine mesh colander over the sink.
  5. Let sit 5 to 10 minutes while you make the dressing.
  6. To make the dressing, combine the lemon juice, sugar and rice wine vinegar in a small ball and combine well. The sugar should dissolve.
  7. Remove the cucumber slices from the colander and put on a several paper towels. Press the cucumber slices with the paper towel to remove as much water as possible.
  8. Place the cucumber slices in a bowl and toss with the dressing.
  9. Add sesame seeds if using.
  10. Place the bowl in the refrigerator for at least an hour.
  11. Serve cold.

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