Rating: 4.54 stars
50 Ratings
  • 5 star values: 33
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

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Nutrition Facts

55 calories; protein 0.8g; carbohydrates 10.5g; fat 1.6g; sodium 13.6mg. Full Nutrition
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Reviews (48)

Most helpful positive review

Rating: 5 stars
06/09/2012
This is a very good recipe--just like what you get in a restaurant! I had some Persian cucumbers that needed to get used up and I was lucky to find this recipe! Thank you! Read More
(68)

Most helpful critical review

Rating: 3 stars
06/20/2012
I normally love sesame oil but it doesn't work for me in this recipe. The rest of the family liked it though Read More
(6)
50 Ratings
  • 5 star values: 33
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/09/2012
This is a very good recipe--just like what you get in a restaurant! I had some Persian cucumbers that needed to get used up and I was lucky to find this recipe! Thank you! Read More
(68)
Rating: 5 stars
08/19/2012
This is a winner! Made with our fresh garden cucumbers, it is light, crunchy, refreshing with a little kick at the end. It's really good!! Read More
(58)
Rating: 4 stars
02/05/2013
I reduced the servings to 2 and found it a little dry so I doubled up on the rice vinegar sugar and chile. Using the called for amount of sesame oil was too much the flavor overpowering everything. Next time I'll just add a tsp. of that. Otherwise this is exactly what I was looking for. Thank you!:o) Read More
(39)
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Rating: 5 stars
09/09/2012
i like the recipe and make cucumber salads often. i changed it slightly. i used apple cider vinegar rather than the rice vinegar (i did have rice vinegar). i also put a little lime juice and sesame seeds on top. the chili paste is very tasty in this. Read More
(8)
Rating: 5 stars
06/03/2015
Excellent as written and one of our favorites as a salad or a snack. I add a dimension by tossing the cucumber slices with about 1 Tablespoon of Kosher salt, making sure it is well mixed. Allow to rest for 10 minutes, then rinse the cucumbers and drain well before adding them to the rice vinegar dressing. The end result will be sweet, spicy, crunchy cucumbers. You can also add length-wise sliced wedges of sweet onion to the vinaigrette. Read More
(7)
Rating: 5 stars
02/26/2013
This is so authentic and tasty! The flavor of the sesame oil is incredible. I used one large English cucumber and because I did not have chili paste I used chili garlic sauce instead. My young children loved it as a side and I mixed some of these cucumbers with romaine lettuce and shredded rotisserie chicken. I then used the sauce as a dressing and sprinkled with toasted sesame seeds. Delicious! I will definitely be making this again. Read More
(6)
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Rating: 3 stars
06/19/2012
I normally love sesame oil but it doesn't work for me in this recipe. The rest of the family liked it though Read More
(6)
Rating: 5 stars
04/07/2015
So simple and so yummy I followed the recipe exactly in this case. Read More
(5)
Rating: 5 stars
04/26/2015
What an excellent recipe. I made it with the ingredients as written but do not measure as a chef I just eyeball them. I did use a great chili garlic sauce by Schiriachia and it was outstanding Thanks for a great idea Read More
(4)