• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Substitutes
  • Basics
  • Pairings

A Nourishing Plate

menu icon
go to homepage
  • Recipes
  • Substitutes
  • Basics
  • Pairings
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Substitutes
    • Basics
    • Pairings
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Salads

    Aug 24, 2021 · Modified: Jul 1, 2022 by Lindsey Jenkins · This post may contain affiliate links · Leave a Comment

    Spicy Asian Cucumber Salad (Sunomono)

    Jump to Recipe - Print Recipe

    This spicy cucumber salad is light and crunchy with a tangy vinegar dressing. It's best enjoyed as a side dish or appetizer.

    When we lived in Denver, our favorite sushi restaurant had this cucumber salad on their menu. In Japan, they call this dish Sunomono. It has thinly sliced cucumber rounds in a sweet and tangy dressing and although it's so simple, it's slightly addicting.

    Unlike typical salads, the cucumber slices become al dente after they've been sprinkled with salt to release some of their excess moisture. But, they still have this refreshing crunch. Then you're met with a little heat from the chili flakes and a sweet, tangy flavor from the vinegar based dressing.

    Ingredients

    • English/hot house cucumbers (Persian cucumbers will also work) - It's best to avoid using American slicing cucumbers. They have a thick, waxy skin, are full of seeds, aren't as crunchy, and often have a bitter taste.
    • rice wine vinegar (also called rice vinegar)
    • organic cane sugar
    • red pepper flakes
    • kosher salt

    How to Make Spicy Asian Cucumber Salad

    Slice & salt the cucumbers. Wash the cucumbers and trim off the ends. Using either a mandoline (my preferred method) or a sharp knife, cut the cucumber into ⅛ inch rounds and put in a colander. Sprinkle them with salt and mix with your hands. Set aside in the sink for 10 minutes.

    Make the dressing. While the cucumber rests, make the dressing by adding the rice wine vinegar, sugar, red pepper flakes, and a pinch of salt to a small bowl. Whisk to combine.

    Remove the extra moisture. After the 10 minutes are up, gently squeeze the cucumbers to release their excess water. Place the tender cucumber slices in a bowl, add the dressing, and toss to combine. Serve immediately or store in the fridge until ready to eat.

    Make It Your Way: Ingredient Substitutions

    Please remember that recipes are just a starting point.

    How can you make this Asian cucumber salad using what you already have? Here are some ideas…

    • Don't like spicy food? ➝ leave it out, but add one of the add-ins below
    • No rice wine vinegar? ➝ other kinds of vinegar that will work: white wine, champagne, or raw apple cider
    • No organic cane sugar? ➝ raw honey will work
    • Add-in ideas ➝ minced garlic, finely diced shallot, a splash of coconut aminos, soy sauce, sesame seeds instead (black or white, toasted or raw - toasted will have more flavor)

    Helpful Tips

    Use a mandoline

    The easiest way to get consistently thin slices is using a mandoline slicer with a cut-proof glove. This salad is already easy to make, but this tool makes it so much easier.

    Salting the cucumbers

    This really helps with their texture, so don't skip this step.

    Storage

    Store this cucumber salad in an airtight container in the refrigerator for up to 3 days.

    More Healthy Salads You'll Love

    • Watermelon Cucumber Salad with Feta & Mint
    • Black Bean and Corn Salad
    • Simple Butter Lettuce Salad with Lemon Honey Vinaigrette
    • Fennel Salad with Lemon-Mint Dressing

    Please let me know how your cucumber salad turns out in the comments!

    a bowl of spicy asian cucumber salad
    Print Recipe Pin Recipe
    5 from 1 vote

    Spicy Asian Cucumber Salad (Sunomono)

    This spicy cucumber salad is light and crunchy with a tangy vinegar dressing and is best enjoyed as a side dish or appetizer.
    Author: Lindsey Jenkins

    Ingredients

    For the cucumbers

    • 2 English/hot house cucumbers, sliced into ⅛ inch rounds
    • ½ teaspoon kosher salt

    Dressing

    • 2 tablespoon rice wine vinegar
    • 1 tablespoon organic cane sugar
    • ½ teaspoon red pepper flakes
    • pinch of salt

    Instructions

    • Slice & salt the cucumbers. Wash the cucumbers and trim off the ends. Using either a mandoline (my preferred method) or a sharp knife, cut the cucumber into ⅛ inch rounds and put in a colander. Sprinkle them with salt and mix with your hands. Set aside in the sink for 10 minutes.
    • Make the dressing. While the cucumber rests, make the dressing by adding the rice wine vinegar, sugar, red pepper flakes, and a pinch of salt to a small bowl. Whisk to combine.
    • Remove the extra moisture. After the 10 minutes are up, gently squeeze the cucumbers to release their excess water. Place the tender cucumber slices in a bowl, add the dressing, and toss to combine.
    • Serve. Serve immediately or store in the fridge until ready to eat. Feeds 4 as an appetizer or side.

    Notes

    • How can you make this Asian cucumber salad using what you already have? Here are some ideas…
      • Don't like spicy food? ➝ leave it out, but add one of the add-ins below
      • No rice wine vinegar? ➝ other kinds of vinegar that will work: white wine, champagne, or raw apple cider
      • No organic cane sugar? ➝ raw honey will work
      • Add-in ideas ➝ minced garlic, finely diced shallot, a splash of coconut aminos, soy sauce, sesame seeds instead (black or white, toasted or raw - toasted will have more flavor)

    More Salad Recipes

    • A colorful Italian green bean salad with cherry tomatoes, toasted almonds, and fresh basil leaves.
      Italian Green Bean Salad
    • An oval plate with bok choy (pak choi) salad.
      Bok Choy (Pak Choi) Salad With Sesame Lime Dressing
    • A large oval platter with a vibrant Italian artichoke salad.
      Italian Artichoke Salad
    • A platter of roasted carrots and dates with chopped pistachios.
      Roasted Carrots and Dates With Pistachios

    Reader Interactions

    Rate & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

    More about me →

    Summer Recipes

    • A plate of spaghetti noodles with small burst cherry tomatoes in a sauce with fresh basil.
      Burst Cherry Tomato Pasta
    • A bowl of blackened-charred-corn with fresh lime wedges.
      Easy Skillet Blackened Corn
    • A bowl of homemade zucchini pesto.
      Pesto Di Zucchine (Zucchini Pesto)
    • Several glasses of fresh watermelon juice served on ice.
      Fresh Watermelon Juice Recipe

    Popular Posts

    • A small bowl of spicy sushi mayo with a spoon.
      Japanese Spicy Mayo (For Sushi, Poke, And Beyond)
    • Tomato paste pizza sauce spread onto a small pizza crust.
      Tomato Paste Pizza Sauce
    • Pouring basil infused simple syrup through a fine mesh strainer.
      How to Make Infused Simple Syrups
    • cast iron pot over a campfire
      14 Gourmet (But Easy) Camping Food Ideas

    Footer

    Get Started

    Capsule Pantry
    Cooking Basics
    Ingredient Pairings
    Substitutes

    Explore By Seasons

    Fall Recipes
    Winter Recipes
    Spring Recipes
    Summer Recipes

    Connect

    About
    Contact
    Subscribe
    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Privacy policy. Disclaimer. Copyright © 2022 A Nourishing Plate LLC. ALL RIGHTS RESERVED.