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Sunomono Salad Recipe (Japanese Cucumber Salad)

ByJuri Austin Published on Updated on
4 Comments
5 from 5 votes
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Looking for a light and refreshing addition to your meals? Try this easy, healthy, 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!

sunomono salad served in a white bowl.

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:

Ingredients for sunomono salad.
  • 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.

How to make sunomono salad.

Step 1

Slice the cucumber thinly and combine with salt.

How to make sunomono salad.

Step 2

Soak dried wakame for 5 minutes and drain.

How to make sunomono salad.

Step 3

Remove any excess water from the cucumber.

How to make sunomono salad.

Step 4

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

sunomono salad served in a white bowl.

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!

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sunomono salad served in a white bowl.

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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 served on a bowl.

Sunomono Salad Recipe (Japanese Cucumber Salad)

5 from 5 votes
Print Pin Save
Prep: 6 minutes
Cook: 2 minutes
Total: 8 minutes
Servings: 2 servings
Author: Juri Austin
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!

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: 1serving | Calories: 11kcal | Carbohydrates: 2.8g | Protein: 0.6g | Sodium: 226mg | Sugar: 1.1g
Course: Salad
Cuisine: Japanese
Keyword: cucumber salad, sunomono salad
Did You Make this recipe?Please Leave a star rating!

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4 Comments

  1. 5 stars
    We like things more sour so I doubled the vinegar and we thought it was perfect. Thanks for providing these good recipes.

    Reply

  2. 5 stars
    I like my sunomono too be a little more sour so added another tablespoon of vinegar. It was perfect! Thanks.

    Reply