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5.0 from 3 votes

Sunomono (Japanese Vinegar Salad)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Additional Time
45 mins
Total Time
1 hr
Servings: 6 Small Servings
Course: Salad
Cuisine: Japanese

Ingredients

  • 2 ounces cellophane noodles
  • 6 tablespoons unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon salt plus more for sprinkling on cucumbers
  • 2 Japanese cucumbers or 1 English cucumber (12 ounces)
For Garnish:
  • chopped green onions
  • Toasted white and/or black sesame seeds

Instructions

    Cup of Yum
  1. Place the cellophane noodles in a medium bowl filled with very hot water. Let sit until noodles are clear and tender. Drain, rinse, and drain again to remove as much moisture as possible. Cut the noodles a couple of times to make easier to handle and mix.
  2. In the drained medium bowl, whisk together rice vinegar, sugar, soy sauce, and salt until ingredients are completely dissolved. Mix in the noodles. Chill in refrigerator.
  3. Clean the cucumbers well and cut crosswise into very thin slices. Lay out the slices in a colander and sprinkle with salt. Let sit for 15-30 minutes. Rinse and drain well.
  4. Mix the slices with the chilled noodle mixture and return to the refrigerator for at least 15 minutes. Garnish with desired toppings and serve cold.