Japanese Sunomono Cucumber Salad Recipe

This is the five-minute salad that embarrasses your takeout bill. It’s icy-cold, sharply refreshing, and somehow makes cucumbers taste like they got a PhD in flavor.

You’ll crunch through sweetness, tang, and a whisper of umami that keeps you chasing the next bite.

Zero stove drama, minimal chopping, maximum flex. Make this once, and you’ll start judging other salads—sorry, not sorry.

Why You’ll Love This Recipe

• Fast and foolproof: From fridge to bowl in about 10 minutes. No heat, no mess, no regrets.
• Flavor that slaps: Sweet, tangy, and savory with a clean finish that makes it perfect with sushi, grilled meats, or solo snacking.
• Budget-friendly: Cucumbers + pantry staples = gourmet results without the fancy price tag.
• Light yet satisfying: Crisp texture, hydrating crunch, and a dressing that hits all the right notes.
• Scales like a champ: Feeding one or a crowd?
  

  This recipe doubles (or triples) effortlessly.

Japanese Sunomono Cucumber Salad: Crisp, Cool, Unreasonably Addictive

Recipe by Wendy CarterCourse: Salad, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

55

kcal

What Goes Into This Recipe – Ingredients

• 2 Japanese cucumbers (or 1 large English cucumber), thinly sliced

• 1 teaspoon salt (for salting the cucumbers)

• 3 tablespoons rice vinegar (unseasoned)

• 1 to 1.5 tablespoons sugar, to taste

• 1 teaspoon soy sauce (or tamari for gluten-free)

• 1 teaspoon toasted sesame oil

• 1 teaspoon toasted sesame seeds (plus more for garnish)

• Optional: 1–2 tablespoons wakame seaweed, rehydrated and drained

• Optional: A pinch of red pepper flakes or a few thinly sliced chili rounds

• Optional garnish: Thinly sliced scallions

Recipe Directions

• Slice the cucumbers: Use a mandoline or sharp knife to cut paper–thin rounds. Thinner slices = better crunch and flavor absorption.
• Salt and rest: Toss slices with 1 teaspoon salt and let sit 5–10 minutes. This draws out water so the salad stays crisp.
• Squeeze gently: Rinse briefly to remove excess salt, then squeeze by handfuls to remove extra moisture. Don’t pulverize—just a firm press.
• Make the dressing: In a small bowl, whisk rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves. Taste and adjust sweetness or tang.
• Add extras (optional): If using wakame, rehydrate in warm water 5 minutes, drain well, and pat dry. Add to the cucumber.
• Toss and finish: Combine cucumbers with dressing and sesame seeds. Toss lightly to coat evenly.
• Chill and serve: Let sit 5 minutes for flavors to mingle, or chill up to 30 minutes. Garnish with more sesame seeds and scallions. Boom—done.

Storage Made Simple

• Fridge: Keeps 1–2 days in an airtight container.
  

  It’ll release more liquid over time—still tasty, just more briny.

• Meal prep tip: Store the dressing separately and toss right before serving if you want max crunch.
• Do not freeze: Cucumbers + freezer = soggy sadness. Hard pass.

Healthy Reasons to Try This

• Hydration hero: Cucumbers are mostly water, helping you stay refreshed without chugging another bland glass.
• Low-calorie, high reward: A flavor-packed side that won’t derail your goals. FYI, it’s naturally vegan.
• Micronutrient boost: Contains vitamin K, small amounts of vitamin C, potassium, and antioxidants from sesame.
• Gut-friendly potential: If you add wakame, you get minerals like iodine and some soluble fiber that supports digestion.

Nutrition Stats

Per serving (approximate): 55 calories; 2.5g fat; 8g carbs; 1.5g fiber; 5g sugar; 2g protein; 270mg sodium.

• Carbs: Mostly from a touch of sugar and cucumber’s natural carbs—still very light.
• Fat: From sesame oil and seeds, offering a bit of healthy fat and flavor depth.
• Sodium: Can vary based on how thoroughly you rinse the salted cucumbers and which soy sauce you use.

Pitfalls to Watch Out For

• Skipping the salting step: You’ll end up with watery salad that dilutes the dressing.
  

  Don’t sabotage the crunch.

• Thick slices: They won’t absorb flavor as well and feel clunky. Aim for thin, even rounds.
• Over-squeezing: Gentle pressure is enough. If you wring them out like laundry, they’ll tear and lose texture.
• Using seasoned rice vinegar: It already contains sugar and salt, which may throw off the balance.
  

  Adjust accordingly if that’s what you’ve got.

• Overnight marinating: Tastes good, but gets soft. If you’re texture-obsessed (same), dress closer to serving time.

Recipe Variations

• Spicy Sunomono: Add a pinch of red pepper flakes, a few drops of chili oil, or sliced fresh chili.
• Ginger Twist: Grate 1 teaspoon fresh ginger into the dressing for a zesty kick.
• Citrus Pop: Swap 1 tablespoon of rice vinegar with yuzu juice or lemon juice for bright acidity.
• Protein Boost: Toss in tiny shrimp, imitation crab, or tofu cubes for a more filling side.
• Herb It Up: Add a handful of chopped shiso or cilantro. Not traditional, but delicious.
• Crunch Upgrade: Sprinkle crushed roasted nori or add thinly sliced radishes for extra snap.
• Low-Sugar Version: Reduce sugar to 1 teaspoon or use a small amount of a zero-calorie sweetener you like.

FAQ

Do I have to use Japanese cucumbers?

They’re ideal because they’re thin-skinned, crisp, and low in seeds.

English cucumbers work great too. If using standard cucumbers, peel and scrape out large seeds for best texture.

Can I make this gluten-free?

Yes—use tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.

How sweet should the dressing be?

Classic sunomono leans lightly sweet to balance vinegar.

Start with 1 tablespoon sugar and adjust to 1.5 tablespoons based on your taste. IMO, the sweet-tangy balance is the magic.

What if I don’t have rice vinegar?

Use white wine vinegar or apple cider vinegar and add a touch more sugar. Avoid distilled white vinegar—it’s too sharp and one-dimensional.

Can I add other veggies?

Absolutely.

Thinly sliced onions, radishes, or carrots fit right in. Keep the slices thin so everything marinates evenly.

How do I keep the cucumbers extra crisp?

Chill them before slicing, salt and drain properly, and dress just before serving. You can also add a few ice cubes during the salt-rest and remove before tossing.

Is wakame necessary?

Not at all, but it adds oceanic umami and minerals.

If you skip it, consider a pinch more soy sauce or a few drops of fish sauce for depth.

The Bottom Line

Japanese Sunomono Cucumber Salad is the ultimate low-effort, high-reward side—crisp, clean, and wildly refreshing.

With pantry staples and a couple of cucumbers, you build a flavor profile that plays well with almost any meal. Keep it classic or riff with spice, citrus, or protein.

Either way, it’s the salad that makes “simple” taste like a power move.