Sunomono Salad Recipe (Japanese Cucumber Salad)

5 from 5 votes
JUMP TO RECIPE & VIDEO

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!

sunomono salad served in a white bowl.

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!

About this recipe

  • Japanese Sunomono salad recipe
  • Easy and refreshing side dish
  • It’s ready in under 10 mins

What is Sunomono?

sunomono salad illustration.

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).

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Ingredients for sunomono salad.

Japanese Cucumbers

Japanese cucumbers.

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 MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon

🔪Instructions

How to make it is super easy! Let me show you how.

  1. Slice cucumbers
  2. Add salt
  3. Dehydrate seaweed
  4. Add dressing
  5. Add wakame seaweed

Step 1

sliced Japanese cucumbers in a bowl.

Wash the cucumber, cut off the ends, and slice it thinly with a sharp knife.

slicing Japanese cucumbers using a slicer.

Or use a mandolin slicer to make very thin slices evenly if you have one. It also saves you time.

Step 2

Sliced Japanese cucumbers in a bowl.

Place the slices in a medium bowl and sprinkle with salt. Let the cucumbers sit for about 5 minutes.

Step 3

Dried wakame seaweed soaking in a bowl.

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.

Step 4

Sliced Japanese cucumbers in a bowl.

Once the cucumbers have sat for 5 minutes, remove any excess water.

Sliced Japanese cucumbers and seasonings in a bowl.

Add rice vinegar, sugar, and soy sauce to the bowl.

Sliced Japanese cucumbers and seasonings in a bowl.

And toss the cucumbers well with the seasoning.

Step 5

Sliced Japanese cucumbers, wakame seaweed, and seasonings in a bowl.

Finally, add the rehydrated wakame seaweed to the bowl and toss everything together. Sprinkle toasted white sesame seeds over the salad.

Serve

sunomono salad served in a white bowl.

Serve it in a small bowl, and enjoy your refreshing sunomono salad!

Storage

Transfer the salad to an airtight container and store it in the refrigerator. It will keep well for 3 to 4 days.

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 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!

sunomono salad served in a white bowl.

Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

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.

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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

  • 1 Cucumber
  • 1 Tbsp Dried Wakame Seaweed, 5g
  • 1/4 tsp Salt

Dressing

  • 1 Tbsp Rice vinegar
  • 1 Tbsp Sugar
  • 1 tsp Soy Sauce
  • Toasted White Sesame Seeds, optional

Instructions

  • 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.

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.

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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Recipe Rating




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.

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