Looking for a light and refreshing addition to your meals? Try this Japanese Sunomono Salad, also known as a cucumber salad! It's easy, healthy, and takes less than 10 minutes to prepare!
If you're a fan of Japanese cuisine, you may have already savored this wonderful dish at one of your favorite Japanese restaurants. This cucumber salad is a popular side dish, especially during the hot summer months. Its invigorating flavor makes it a perfect accompaniment to any meal.
Try this simple and easy-to-follow cucumber recipe at home!
- This recipe is for you if:
- You love Japanese sunonmono salad.
- You are looking for a simple recipe with cucumber.
- You want to try an easy Japanese cumber salad.
Let me show you how to make it. If you want to check the recipe immediately, please visit the link below. Let's get started!
About this recipe
- Japanese Sunomono salad recipe
- Easy and refreshing side dish
- It's ready in under 10 mins
What is Sunomono?
Sunomono is a Japanese dish that consists of sliced raw vegetables or seafood that are marinated in vinegar dressing.
This refreshing and tangy salad with a sweet flavor is a popular side dish or appetizer in Japan. You can make this dish with a variety of ingredients, but when it comes to sunomono, typically, people associate it with the combination of cucumber and wakame seaweed.
By the way, the Japanese words "sunomono" translates to "vinegared things" ("suno" meaning vinegar, and "mono" meaning thing or object).
Here are the ingredients (amounts are in the recipe card below).
- Japanese cucumbers: See below.
- Dried wakame seaweed: A type of edible seaweed that is often used for miso soup and salads.
- Dressing: Rice vinegar, sugar, soy sauce
- Toasted white sesame seeds (optional)
Japanese cucumbers, also known as Kyuri, are a popular vegetable in Japanese cuisine. They 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. English cucumbers are also good substitutes.
You don't need to peel Japanese cucumbers as they have thin skin. However, if you pick a different type of cucumber which have a bitter, thick skin, then you may want to peel them before use.
Where to Buy Japanese Ingredients
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese market: Mitsuwa Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
How to make it is super easy! Let me show you how.
- Slice cucumbers
- Add salt
- Dehydrate seaweed
- Add dressing
- Add wakame seaweed
Wash the cucumber, cut off the ends, and slice it thinly with a sharp knife.
Or use a mandolin slicer to make very thin slices evenly if you have one. It also saves you time.
Place the slices in a medium bowl and sprinkle with salt. Let the cucumbers sit for about 5 minutes.
While the cucumbers are sitting, take a small bowl and soak the dried wakame seaweed in cold water for about 5-10 minutes until it is rehydrated. Drain the seaweed completely.
Once the cucumbers have sat for 5 minutes, remove any excess water.
Add rice vinegar, sugar, and soy sauce to the bowl.
And toss the cucumbers well with the seasoning.
Finally, add the rehydrated wakame seaweed to the bowl and toss everything together. Sprinkle toasted white sesame seeds over the salad.
Serve it in a small bowl, and enjoy your refreshing sunomono salad!
Transfer the salad to an airtight container and store it in the refrigerator. It will keep well for 3 to 4 days.
Are you looking to add some variety to your sunomono salad? Try out these fresh vegetables!
- Daikon radish
- Cherry tomatoes
What to serve with
Sunomono salad is a delicious side dish that can complement a variety of dishes. Pair it with the main dish, soup, and rice for a complete and satisfying Japanese meal!
Thanks for Stopping By!
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Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Japanese Salad Recipes You Might Like
- Daikon squash salad with sesame dressing
- Wakame seaweed salad
- Kabocha salad with egg
- Okara salad (Soy pulp salad)
- Asparagus salad with boiled eggs
Sunomono Salad Recipe (Japanese Cucumber Salad)Print Pin Save Saved!
- 1 Cucumber
- 1 tablespoon Dried Wakame Seaweed, 5g
- ¼ teaspoon Salt
- Slice cucumber: Wash the cucumber, cut off the ends, and slice it thinly. Use a slicer to slice the cucumber thinly and evenly and save time.
- 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 5-10 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.
- Storage: Transfer the salad to an airtight container and store it in the refrigerator. It will keep well for 3 to 4 days.