Name: Crisp Japanese Cucumber Salad Sunomono for a Refreshing Bite
Prep time: 15 min
Total time: 35 min
Ingredients: 2 large Japanese or English Cucumbers (Persian or Armenian cucumbers can be used as substitutes.); 1 teaspoon Salt (Adjust according to taste.); 1 cup Thinly Sliced Seaweed (optional) (Try using wakame or nori.); 1/4 cup Rice Wine Vinegar (Apple cider vinegar can be used for a different flavor.); 2 tablespoons Sugar (Can substitute with honey or a sugar alternative.); 2 tablespoons Soy Sauce (Tamari or coconut aminos are great gluten-free alternatives.); 1 tablespoon Sesame Oil (optional) (Olive oil can be a lighter alternative.); 2 tablespoons Toasted Sesame Seeds (optional) (Substitute with chopped nuts if desired.)

The other day, I caught myself daydreaming about the first time I tasted a Japanese Cucumber Salad (Sunomono) at a summer picnic. The crispness of freshly sliced cucumbers, lightly dressed in a tangy and sweet marinade, took me by surprise—it was both refreshing and delightful. This low-calorie, diabetic-friendly side dish quickly became a staple in my kitchen, perfect for those busy weeknights or weekend barbecues. Not only does it come together in mere minutes, but it also leaves you feeling light and satisfied. If you’re tired of the usual fast-food fare and crave something vibrant and healthy, this Sunomono is just the thing. Curious how you can whip it up in no time? Keep scrolling for my favorite recipe!

Why is Sunomono a Must-Try?

Refreshing and light, this Japanese Cucumber Salad (Sunomono) is perfect for warm days or anytime you need a quick, vibrant side. Versatile enough to accompany grilled meats or stand alone, you can easily adapt it with your favorite veggies, like bell peppers or zucchini. Quick to prepare, it takes just minutes to slice and dress, making it a lifesaver during busy weeknights. Finally, healthy and low-calorie, it’s an ideal choice for those looking to break free from fast food without sacrificing flavor. Discover how delightful this salad can be and pair it with my Grilled Chicken Salad for a perfect meal!

Japanese Cucumber Salad Ingredients

• Make this salad shine with these fresh essentials!

For the Salad

Japanese or English Cucumbers – These are the star of the dish, offering a satisfying crunch; Persian or Armenian cucumbers work nicely as substitutes.
Salt – A key ingredient that enhances flavor and helps draw out moisture from the cucumbers. Adjust according to your taste.
Thinly Sliced Seaweed (optional) – Adds a traditional touch and nutritional benefits; try using wakame or nori.

For the Dressing

Rice Wine Vinegar – Provides that tangy brightness; apple cider vinegar can be used for a different flavor profile.
Sugar – Balances the vinegar’s acidity; you can substitute it with honey or a sugar alternative like stevia for a lower-calorie option.
Soy Sauce – Infuses the salad with umami; tamari or coconut aminos are great gluten-free alternatives.
Sesame Oil (optional) – Adds a unique depth of flavor; olive oil can be an excellent lighter alternative.

For Garnishing

Toasted Sesame Seeds (optional) – Sprinkle these on top for added nuttiness and texture; feel free to substitute with chopped nuts for a delightful crunch.

Enjoy crafting a delicious Japanese Cucumber Salad (Sunomono) that will surely impress your friends and family!

Step‑by‑Step Instructions for Japanese Cucumber Salad {Sunomono}

Step 1: Prepare Cucumbers
Start by washing your Japanese cucumbers thoroughly under cool running water. Using a sharp knife or mandoline, thinly slice the cucumbers into rounds about 1/8 inch thick; keep the skin on for added texture and nutrients. Place the sliced cucumbers in a large mixing bowl to prepare for salting.

Step 2: Salt Cucumbers
Sprinkle a generous amount of salt over the sliced cucumbers, tossing them gently to ensure even coverage. Let the salted cucumbers sit for 10-15 minutes; this will draw out excess moisture, resulting in a crisper final dish. You’ll notice the cucumbers start to look slightly wilted as they release their water.

Step 3: Mix Dressing
In a separate bowl, combine rice wine vinegar, sugar, and soy sauce using a whisk until the sugar is fully dissolved, which should take about a minute. If you prefer a richer flavor, drizzle in sesame oil at this point. The dressing should have a balanced tangy and sweet profile that complements the cucumbers.

Step 4: Combine Salad
After the cucumbers have rested and released moisture, drain them well in a colander to avoid a watery salad. Return the cucumbers to the mixing bowl and pour the prepared dressing over them. Gently toss everything together until the cucumbers are evenly coated with the dressing, allowing their flavors to mingle.

Step 5: Garnish
For a delightful finishing touch, sprinkle toasted sesame seeds over the salad. If desired, add thinly sliced seaweed for an authentic Japanese touch. This adds both texture and flavor, enhancing the overall presentation of your Japanese Cucumber Salad (Sunomono).

Step 6: Marinate
Cover the salad with plastic wrap or a lid and place it in the refrigerator to marinate for 15-20 minutes. This resting period allows the cucumbers to absorb the dressing, making for a more flavorful dish. As it chills, the salad will become an even more refreshing side to accompany your meals.

Expert Tips for Japanese Cucumber Salad

Salting Technique: Make sure to toss the cucumbers evenly with salt and let them sit long enough to extract moisture, ensuring a crunchy texture in your Japanese Cucumber Salad (Sunomono).
Dress It Up: For best flavor, let the salad marinate in the refrigerator. This allows the cucumbers to soak up the dressing and enhances overall taste before serving.
Watch for Watery Salad: Drain the cucumbers thoroughly after salting to prevent a watery dish. A quick drain in a colander makes all the difference!
Customize Flavors: Don’t hesitate to adjust the sugar in the dressing to suit your taste. You can also explore adding chili oil for a spicy kick if you’re feeling adventurous!
Fresh Ingredients: Use the freshest cucumbers you can find for maximum crunch and flavor. If purchasing in advance, store them in a cool place to maintain freshness.

Make Ahead Options

These Japanese Cucumber Salad (Sunomono) components are perfect for meal prep, saving you precious time on busy weeknights! You can slice and salt the cucumbers up to 24 hours in advance, then store them in an airtight container in the refrigerator. To prevent them from becoming watery, ensure they are drained well after salting. The dressing can also be prepared and kept in the fridge for up to 3 days—just stir it before combining with the cucumbers. When ready to serve, simply toss the prepared cucumbers with the dressing and garnish with sesame seeds and seaweed. This way, you’ll have a delicious, refreshing side ready in no time with all the flavors intact!

Japanese Cucumber Salad Variations

Feel free to explore these delightful twists that can elevate your Japanese Cucumber Salad (Sunomono) to new heights of flavor and texture!

Zucchini Substitute: Swap cucumbers for thinly sliced zucchini for a refreshing alternative. This adds a unique mild sweetness to the dish.
Carrot Crunch: Incorporate shredded carrots for a vibrant color and added sweetness. The extra crunch complements the cucumbers beautifully!
Sweet & Spicy: For a zesty kick, add a sprinkle of chili flakes or a dash of chili oil to the dressing. Balance the heat with a touch more sugar for harmony.
Herb Infusion: Toss in fresh herbs like mint or cilantro for a fragrant twist. These herbs lend a bright and lively flavor to your salad.
Nutty Variation: Enhance the texture by mixing in chopped peanuts or almonds. This provides a satisfying crunch and elevates the flavor profile.
Citrus Splash: Try using lemon or lime juice in place of some vinegar for a refreshing citrus zing. It awakens the salad with a bright note.
Tropical Twist: Add diced mango or pineapple for a sweet and tropical element. This fun addition pairs beautifully with the tangy dressing.

Consider pairing your Sunomono with my Buffalo Chicken Salad for a delightful meal, or serve it alongside a refreshing Cheesecake Fruit Salad for a well-rounded spread!

What to Serve with Japanese Cucumber Salad (Sunomono)

When planning a delightful meal, pairing your dishes can elevate your dining experience to new heights.

Grilled Salmon: The rich, smoky flavor of grilled salmon contrasts beautifully with the crisp, tangy cucumbers, creating a harmonious plate. The citrus notes in salmon bring freshness that complements the salad’s vibrant taste.
Teriyaki Chicken: Sweet and savory teriyaki chicken brings a comforting touch, while the crunch of the salad keeps the meal balanced and light. Together, they create a delicious harmony of textures and flavors.
Steamed Jasmine Rice: Fluffy jasmine rice provides a subtle backdrop for the bold dressing of the salad, making every dish feel complete without overwhelming the palate. It also absorbs the delightful juices, enhancing flavor in each bite.
Miso Soup: The umami depth of miso soup offers warmth and comfort, perfectly countering the refreshing chill of the salad, making your dining experience feel well-rounded. A bowl of comforting soup can lift spirits while enjoying the meal!
Grilled Vegetables: Smoky, caramelized grilled vegetables add a rustic touch to your dinner plate, the charred notes enriching the garden-fresh cucumbers for a visual and flavorful feast.
Sake or Green Tea: Sip on chilled sake or fragrant green tea to round out your meal. Both beverages cleanse the palate, enhancing the overall enjoyment of the light, refreshing Japanese cucumber salad.
Mochi Ice Cream: For dessert, consider mochi ice cream; its chewy texture and sweet flavors make a delightful contrast to the crisp salad and serve as a refreshing finish to your meal.
Fruit Salad: A vibrant fruit salad adds sweetness and brightness for a refreshing side dish, complementing the tangy notes of the cucumbers and providing a variety of textures in each bite.

Storage Tips for Japanese Cucumber Salad

Fridge: Store leftovers in an airtight container for up to 2 days. The salad is best enjoyed fresh, but refrigeration helps maintain its crispness.

Freezer: Avoid freezing this salad as it can result in a soggy texture when thawed. Enjoy it fresh for optimal taste and crunch.

Reheating: If desired, allow the salad to come to room temperature before serving. Avoid using heat, as Sunomono is meant to be enjoyed cold and refreshing.

Preparation Tip: For best flavor, marinate your Japanese Cucumber Salad (Sunomono) in the fridge for 15-20 minutes before serving, even if you’re enjoying it right away!

Japanese Cucumber Salad (Sunomono) Recipe FAQs

How do I select the right cucumbers for Sunomono?
Absolutely! Look for Japanese or English cucumbers that are firm and have a vibrant green color. They should be free from dark spots or soft spots, indicating ripeness. If you’re unable to find them, Persian or Armenian cucumbers work well too!

What is the best way to store leftover Sunomono?
Very! Transfer any leftovers to an airtight container and store them in the refrigerator for up to 2 days. For the best flavor and texture, consume them as soon as possible, as the salad is meant to be fresh and crisp.

Can I freeze Japanese Cucumber Salad for later use?
I wouldn’t recommend it! Freezing the salad can make the cucumbers mushy upon thawing, losing that delightful crunch. It’s best to enjoy this refreshing salad fresh. If you want to make ahead, prepare the dressing separately and mix right before serving.

What should I do if my Sunomono turns out too watery?
No worries! If you find your salad too watery, make sure to drain the cucumbers thoroughly after salting. You can also add a bit more salt to help absorb excess moisture or toss in a few pieces of cut-up tofu or avocado, which can soak up some of that liquid without losing flavor and texture.

Can this salad be made low-sodium or diabetic-friendly?
Absolutely! For a low-sodium option, use low-sodium soy sauce or tamari. You can also substitute sugar with a sugar alternative like stevia, making it not only diabetic-friendly but also a guilt-free indulgence!

What herbs or spices can I add to elevate the flavor?
I often like to enhance the flavor of my Sunomono by adding a sprinkle of fresh dill or mint for a delightful twist. If you’re looking for heat, adding a pinch of red pepper flakes can also give it an exciting kick!