Sunomono Salad
Looking for a light and refreshing side dish? This quick sunomono salad with crisp cucumber and wakame seaweed is easy to make and full of bright, tangy flavor.
Looking for more easy ways to enjoy vegetables? Try these simple Japanese side dishes!
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.”
Recipe Ingredients
You’ll need the following ingredients to make this Sunomono Salad:
How To Make Sunomono Salad: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
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!
Variations
You can make this sunomono with a variety of vegetables. Here are a few variations!
Celery
Eggplant
Daikon
You can also try carrots, cabbage, onion, broccoli, turnip, cherry tomatoes and other vegetables.
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Sunomono Salad
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.
Notes
- Storage: Transfer the salad to an airtight container and store it in the refrigerator. It will keep well for 3 to 4 days.
- By salting the cucumbers to draw out excess water, they won’t become watery when mixed with the seasonings.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
We like things more sour so I doubled the vinegar and we thought it was perfect. Thanks for providing these good recipes.
You are very welcome, Harold! Thanks for trying our favorite salad!
I like my sunomono too be a little more sour so added another tablespoon of vinegar. It was perfect! Thanks.
You are very welcome, Harold! I’m glad to hear you tweaked it for your taste!