This version of sunomono uses more readily available English or sliced cucumbers but if you live near an Asian market you can use Japanese cucumbers. Some recipes call for salting the cucumbers first but we found that squeezing them in a paper towel removed enough excess moisture without adding extra sodium. This Japanese-inspired salad is cool crunchy and simply delicious.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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Sunomono (Cucumber Salad) Recipe – Japanese Cooking Class 101
Jessie Price was the editor-in-chief of EatingWell magazine from 2013 until its final issue in April 2022. She started working at EatingWell in 2003 as a freelance recipe tester and joined the team full-time shortly thereafter. She has worked on 13 EatingWell cookbooks and wrote the James Beard Award-winning The Simple Art of EatingWell. One of her favorite parts of the job: tasting recipes in the EatingWell Test Kitchen. (She's tasted more than 3500 over the years!) Jessie has also represented EatingWell in national and local media appearing on NBC's Today show TV Land's Best Night In and video news network Cheddar.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
Nadine Bradley is a Registered Dietitian and Certified Nutrition Support Clinician who performs nutritional assessments on EatingWell recipes. She got her start in nutrition as a competitive athlete focusing on how to fuel her body for peak performance.
