Japanese Cucumber Salad
Japanese Cucumber Salad (Sunomono) – A Light and Refreshing Vinegared Side Dish
Looking for a simple and refreshing side dish to pair with your Japanese meals? This Japanese Cucumber Salad, also known as Kyuri no Sunomono (きゅうりの酢の物), is light, tangy, and perfect to enjoy any time of year. With just a few ingredients, you can bring a little taste of Japan to your dinner table.
What is Sunomono?
In Japanese, Sunomono (酢の物) refers to dishes that are seasoned with vinegar (su means vinegar). They’re often served as side dishes or small appetizers and can include vegetables, seafood, or even seaweed. This cucumber-based version is one of the most common and easiest to make. The salty-sweet vinegar dressing is incredibly refreshing—perfect for balancing out richer dishes like grilled meats or fried foods.
Tips and Variations
Type of cucumber: Persian cucumbers work great because they’re crisp and nearly seedless. You can also use Japanese cucumbers or English cucumbers if that’s what you have on hand.
Chill before serving: For the best flavor, let the salad chill in the fridge for about 10 minutes before serving.
Add protein: For a more substantial version, try adding cooked octopus, shrimp, or imitation crab (kani)
No ginger? You can skip it if you're not a fan, but it adds a nice aroma that complements the dressing.
RECIPE
Servings: 3-4
Time: 15 min
Ingredients:
3 Persian cucumbers
2 tbsp dried wakame seaweed
1 pinch salt
1 tbsp sugar
2 tbsp rice vinegar
1/2 tbsp soy sauce
1–2 slices of fresh ginger (cut into thin strips)
Instructions:
Prepare the Cucumber
Thinly slice the cucumbers using a sharp knife or slicer.
Place them in a bowl and sprinkle with a pinch of salt.
Gently massage the cucumbers and let them sit for 5 minutes to draw out excess water.
After 5 minutes, squeeze the cucumbers to remove the liquid and set aside.
Rehydrate the Wakame
Place the dried wakame in a small bowl of water and let it soak for about 5 minutes.
Once rehydrated, drain and squeeze out any excess water.
Make the Vinegar Dressing
In a bowl, combine the sugar, rice vinegar, soy sauce, and ginger strips.
Stir until the sugar dissolves completely.
Combine Everything
Add the squeezed cucumbers and wakame to the bowl with the vinegar dressing.
Mix well until the vegetables are evenly coated.
FAQ
Can I make sunomono ahead of time?
Yes! You can make it a few hours ahead and store it in the fridge. It’s best enjoyed the same day.
Can I skip wakame?
Absolutely. You can make a simple cucumber-only version if you prefer.
What can I add to this salad?
Try adding:
Cooked shrimp
Crab sticks (kani)
Boiled Octopus
Is this recipe vegan?
Yes, as written, this recipe is completely plant-based.
How long does it last?
Store in the fridge and consume within 1–2 days for the best texture.
Meal Ideas:
If you’re looking for another refreshing side - try this Cabbage Kani Salad recipe
Pair this with a comforting noodle dish like Egg Drop Udon
Serve alongside a protein-rich main like Shogayaki (Japanese Ginger Pork)
Looking for more veggie-forward sides? Try Simmered Daikon Recipe
