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A white bowl containing sliced cucumbers, garnished with sesame seeds and a light sauce, evokes the essence of a classic Japanese cucumber salad, placed on a plain white surface.

Classic Japanese cucumber salad (Sunomono)

A man in an apron standing in a kitchen.Michael O'Connor
A light, tangy cucumber salad dressed in rice vinegar, soy sauce, and sesame oil. This Japanese-inspired Sunomono is a refreshing side dish or appetizer.
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Prep Time 15 minutes
Marinating 30 minutes
Total Time 45 minutes
Meal Type Appetizers, Side Dishes
Cuisine Japanese
Servings 3
Calories 53 kcal
Difficulty Easy
Ingredient Cost $2
Shopping Cost$17.50

Equipment

  • Knife
  • Cutting board
  • Mixing bowls (1 large, 1 small)
  • Whisk
  • Paper towels
  • Mandoline slicer (optional)

Ingredients
 
 

  • 2 cucumbers Japanese or (3-4 Persian cucumbers)
  • ¼ teaspoon salt
  • 2 teaspoons dried wakame seaweed (optional)
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon soy sauce
  • ½ teaspoon sesame oil optional
  • 1 teaspoon sesame seeds

Instructions
 

Prepare the Wakame (Optional):

  • If using dried wakame seaweed, soak it in water for 5-10 minutes to rehydrate. Drain and squeeze out excess water. Set aside.
    2 teaspoons dried wakame seaweed

Slice the Cucumbers:

  • Wash the cucumbers thoroughly. Using a mandoline slicer or a sharp knife, thinly slice the cucumbers into uniform, thin rounds.
    2 cucumbers

Salt the Cucumbers:

  • Place the sliced cucumbers in a large mixing bowl. Sprinkle with 1/4 teaspoon of salt and gently massage the cucumbers. Let them sit for 5-10 minutes to draw out excess moisture.
    1/4 teaspoon salt

Prepare the Dressing:

  • In a small bowl, whisk together the rice vinegar, sugar, soy sauce, and sesame oil (if using) until the sugar is fully dissolved.
    3 tablespoons rice vinegar, 1 tablespoon sugar, 1/4 teaspoon soy sauce, 1/2 teaspoon sesame oil

Rinse and Dry the Cucumbers:

  • Rinse the salted cucumbers under cold water to remove excess salt. Drain well and gently squeeze out any remaining moisture using your hands or paper towels.

Combine Ingredients:

  • In the serving bowl, combine the sliced cucumbers and rehydrated wakame (if using). Pour the dressing over the mixture and toss gently to coat the cucumbers evenly.

Marinate:

  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For a more intense flavor, marinate for an hour.

Serve:

  • Before serving, sprinkle the salad with sesame seeds. Enjoy the salad chilled as a light side dish or appetizer.
    1 teaspoon sesame seeds

Notes

  • Cucumber Choice: Japanese or Persian cucumbers work best due to their thin skin and fewer seeds.
  • Customizable: Adjust the sugar and soy sauce quantities to suit your preferred level of sweetness and saltiness.
  • Storage: Store in an airtight container in the refrigerator for up to 2 days. For the best flavor, consume it within the same day of preparation.
  • Authentic Touch: For a traditional presentation, stack the cucumber slices neatly on a small plate before serving.

Nutrition

Calories: 53kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gSodium: 229mgPotassium: 277mgFiber: 1gSugar: 7gVitamin A: 144IUVitamin C: 6mgCalcium: 36mgIron: 1mg
Keyword easy salad recipe, Japanese cucumber salad, refreshing side dish, Sunomono, vegan salad

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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