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Japanese Cucumber Salad {Sunomono}

Japanese Cucumber Salad Sunomono – Refreshing Summer Delight

This Japanese Cucumber Salad, or Sunomono, is a refreshing dish perfect for summer meals, combining crunchy cucumbers with a tangy dressing.
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Prep Time 15 minutes
Marinating Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Japanese
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium Japanese or English Cucumbers Crisp, refreshing base
  • 1 cup Rice Wine Vinegar Substitute with apple cider vinegar if desired
  • 1 tablespoon Sugar Can be reduced or switched for a sugar substitute
  • 2 tablespoons Soy Sauce Tamari is a gluten-free alternative
  • 1 teaspoon Salt Adjust based on sodium preferences
  • 1 tablespoon Toasted Sesame Seeds Optional, omit for nut-free options
  • 1 teaspoon Sesame Oil Optional, can use lighter olive oil
  • 1 cup Thinly Sliced Seaweed Optional, substitute with shredded spinach

Equipment

  • knife
  • Mandoline
  • mixing bowl
  • Measuring spoons
  • kitchen towel

Method
 

  1. Wash the Japanese or English cucumbers thoroughly under cool running water. Slice them thinly, ideally about 1/16 inch thick.
  2. Toss the sliced cucumbers with salt and let them rest for about 10–15 minutes.
  3. Gently squeeze or pat the cucumbers dry using a clean kitchen towel.
  4. In a separate bowl, combine rice wine vinegar, sugar, and soy sauce, stirring until sugar dissolves.
  5. Add the drained cucumber slices to the dressing bowl and toss everything together gently.
  6. Sprinkle with toasted sesame seeds and thinly sliced seaweed. Cover and refrigerate for about 15–20 minutes before serving.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 10gProtein: 2gFat: 3gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Enjoy the salad fresh immediately after preparation. If making ahead, prepare the dressing separately and combine just before serving.

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