Sunomono is a Japanese vinegar-based salad that is typically served as a simple side dish. This easy quick pickle recipe takes just minutes to make and is so versatile. Try it with a bit of wakame (seaweed), thinly sliced red onion, even crab or shrimp. We often serve it with grilled fish, teriyaki-style meats or in rice bowls. It’s also great on sandwiches!
Sunomono: Easy Japanese Cucumber Salad
1 English cucumber or 2-3 small Japanese cucumbers, scored and thinly sliced
1 carrot, peeled and finely shredded or julienned
1 teaspoon salt
1/4 cup seasoned rice vinegar (or 1/4 cup white vinegar plus 2-3 tablespoons sugar)
1-inch knob of fresh ginger, peeled and grated
Garnish: Sesame seeds and chile peppers (optional)
Using the tines of a fork, score the flesh of the cucumber (peeled or unpeeled), then slice thinly. Sprinkle with salt, mix together and let sit for 10-15 minutes. Then, rinse and drain well.
Combine remaining ingredients (except sesame seeds) with cucumbers, mix, and refrigerate for at least one hour.
Garnish with sesame seeds and a few pieces of finely sliced chile peppers (optional).