5 from 5 votes

Servings servings

Looking for a light and refreshing addition to your meals? Try this easy and quick Japanese Sunomono Salad!

Looking for simple salads? Try my Colorful Somen Salad, Crunchy Cabbage Salad, or Cold Ramen Noodle Salad with Sesame Dressing!

Featured Comment

From Harold: “We like things more sour so I doubled the vinegar and we thought it was perfect. Thanks for providing these good recipes.”

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

Sunomono salad is the perfect side dish for the hot summer months.
This easy and refreshing Japanese vegetable dish is a breeze to make.
Enjoy a delicious cucumber salad that’s ready in under 10 minutes!

What is Sunomono?

Sunomono, meaning “vinegared things” in Japanese, is a dish of sliced raw vegetables or seafood marinated in a tangy vinegar dressing. This refreshing salad is a popular side dish or appetizer in Japan and typically features cucumber and wakame seaweed, though various ingredients can be used.

Recipe Ingredients

You’ll need the following ingredients to make this Sunomono Salad Recipe:

Japanese Cucumbers are slim, with a crisp texture and mild, sweet flavor. If you cannot find Japanese cucumbers at your local store, you can substitute them with Persian cucumbers or English cucumbers.
Dried Wakame Seaweed: A type of edible seaweed that is often used for miso soup and salads.
Season with rice vinegar, sugar, and soy sauce. Rice vinegar provides a mild tanginess for authentic flavor.

How To Make Sunomono Salad: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Slice the cucumber thinly and combine with salt.

Step 2

Soak dried wakame for 5 minutes and drain.

Step 3

Remove any excess water from the cucumber.

Step 4

Season with rice vinegar, sugar, and soy sauce, and combine with the wakame.

Serve it in a small bowl, sprinkle toasted white sesame seeds, and enjoy your refreshing sunomono salad!

Recipe Tips

You don’t need to peel Japanese cucumbers as they have thin skin. However, if you pick a different type of cucumber that has a bitter, thick skin, then you may want to peel them before use.
By salting the cucumbers to draw out excess water, they won’t become watery when mixed with the seasonings.

Variations

Are you looking to add some variety to your sunomono salad? Try out these fresh vegetables!

Carrot
Cabbage
Daikon radish
Turnip
Celery
Onion
Broccoli
Cherry tomatoes

What To Serve With

Sunomono salad is a delicious Japanese side dish that can complement a variety of dishes. Pair it with Vegetable tempura, Onigiri rice balls, Tofu miso soup, and Kinpira Gobo for a complete and satisfying Japanese meal!

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

More Japanese Salad Recipes You Will Love

Leave a Rating!

I hope you enjoy this Sunomono Salad! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Sunomono Salad Recipe (Japanese Cucumber Salad)

5 from 5 votes

Prep: 6

Cook: 2

Total: 8

Servings: servings

Author: Juri Austin

Looking for a light and refreshing addition to your meals? Try this easy and quick Japanese Sunomono Salad!

Print Recipe Pin Recipe

Ingredients

Instructions

Slice Cucumber: Wash the cucumber, cut off the ends, and slice it thinly using a slicer.
Add Salt: Place the slices in a medium bowl and sprinkle with salt. Let the cucumbers sit for about 5 minutes.
Soak Seaweed: While the cucumbers are sitting, take a small bowl and soak the dried wakame seaweed in cold water for about 5 minutes until it is rehydrated. Drain the seaweed completely.
Add Seasoning: Once the cucumbers have sat for 5 minutes, remove any excess water and add rice vinegar, sugar, and soy sauce to the bowl. Toss the cucumbers well with the seasoning.
Add Wakame Seaweed: Finally, add the rehydrated wakame seaweed to the bowl and toss everything together.
Topping: Sprinkle toasted white sesame seeds over the salad.

Video

Notes

Storage: Transfer the salad to an airtight container and store it in the refrigerator. It will keep well for 3 to 4 days.
You don’t need to peel Japanese cucumbers as they have thin skin. However, if you pick a different type of cucumber that has a bitter, thick skin, then you may want to peel them before use.
By salting the cucumbers to draw out excess water, they won’t become watery when mixed with the seasonings.

Nutrition

Serving: 1servingCalories: 11kcalCarbohydrates: 2.8gProtein: 0.6gSodium: 226mgSugar: 1.1g

This nutritional information is estimated and provided for general reference only.

Course: Salad

Cuisine: Japanese

Keyword: cucumber salad, sunomono salad

Did You Make This Recipe?

Please !

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 5 votes (3 ratings without comment)

4 Comments

Harold says:

Jun 16, 2023 at 10:14 AM

We like things more sour so I doubled the vinegar and we thought it was perfect. Thanks for providing these good recipes.

1. JURI says:
  
  Jun 16, 2023 at 4:28 PM
  
  You are very welcome, Harold! Thanks for trying our favorite salad!
  
Harold says:

May 10, 2023 at 11:16 PM

I like my sunomono too be a little more sour so added another tablespoon of vinegar. It was perfect! Thanks.

1. JURI says:
  
  May 11, 2023 at 2:26 AM
  
  You are very welcome, Harold! I’m glad to hear you tweaked it for your taste!