The name for the typical Japanese cucumber salad is Sunomono.  The content and dressing can vary according to who makes it and for what purpose.  You can add soy-sauce, various fish meats including shrimp and octopus (my favorite), and use a wide variety of spices.  The recipe below is just the simple cucumber salad version as I make it to eat with my freshly broiled salmon.

Serves 4.



  1. Wash and clean cucumbers, score skin and slice into thin slices (while I typically use the cucumber whole, some may like to peel and seed it).  You score the skin by holding a sharp knife blade between your thumb and forefinger so that it protrudes about 1/4 inch (2-3mm) from your fingers.  Carefully run the blade down the length of the cucumber, rotating it slightly in order to make 6-12 fine, long slices through the skin.
  2. Combine vinegar, sugar, ginger, and soy sauce (if used) in a serving bowl.
  3. Add cucumbers.  Mix gently but well
  4. Serve immediately or chill if a colder salad is desired.