Vinegar Cucumber Salad (Japanese Sunomono)

The Coolest, Crispest Salad You Are Not Making Enough

If you have ever sat down at a Japanese restaurant and found yourself reaching for that little dish of cool, tangy cucumbers before anything else arrived, you already know the magic of Sunomono. This traditional Japanese side salad is everything a great side dish should be: light, refreshing, deeply flavorful, and impossibly easy to pull together. It is a Healthy Japanese Salad Dish that has earned its place on tables across Japan for generations, and once you try making it at home, it will earn a permanent spot in your weekly rotation too.

Sunomono, which literally translates to "vinegared things," is one of the most beloved Traditional Japanese Side Salad preparations. At its heart, it is just thinly sliced cucumbers bathed in a sweet rice vinegar dressing. But that simplicity is the whole point. Every element is intentional, every flavor balanced, and the result is a dish that feels refreshing even on the hottest days.

Getting the best results from this recipe comes down to two things: the right cucumbers and a good rice vinegar. Using a mandoline slicer makes thin, even slices effortless and gives the salad that polished restaurant look. Unseasoned rice vinegar lets you control the flavor yourself, so look for that specifically when shopping.

What Makes This a True Sunomono

A lot of Cucumber Salad Japanese Recipes float around online, but a real Cucumber Sunomono has a few defining characteristics that set it apart from a simple dressed cucumber dish.

• The salt step is non-negotiable. Salting the cucumbers first draws out excess moisture, which means the dressing clings to the cucumber slices instead of becoming watery and diluted.
• Rice vinegar is the star. Do not substitute white vinegar or apple cider vinegar. Rice vinegar has a gentler, rounder acidity that gives this Healthy Japanese Cucumber Salad its signature delicate flavor.
• Wakame adds depth. The optional dried seaweed is a classic Sunomono Cucumber Salad addition that brings a subtle oceanic note and beautiful color contrast.

Chef's Tip: If you want your cucumbers extra crisp, after salting and squeezing them, rinse briefly under cold water and pat dry before adding the dressing. This removes any excess saltiness and keeps the texture snappy.

Japanese Cucumber Salad Ingredients: What You Need

The beauty of this Sunomono Salad Recipe is that the Japanese Cucumber Salad Ingredients are minimal and easy to find. Here is what does the heavy lifting:

• Japanese or Persian cucumbers for the best crunch and fewest seeds
• Unseasoned rice vinegar for clean, bright acidity
• A little sugar to balance the tang
• Soy sauce for a touch of umami depth
• Toasted sesame oil for a warm, nutty finish
• Sesame seeds for garnish and a gentle crunch

This is a Cucumber Japanese Recipe that does not ask much of you. No cooking, no complicated techniques, just a little patience during the salting step and a good whisk.

How to Serve It

Sunomono is wonderfully versatile. Serve it as a starter before a bowl of ramen or miso soup, alongside grilled salmon or teriyaki chicken, or as a palate-cleanser between courses. It also pairs beautifully with sushi nights at home.

Ready to make it? Here is the full step-by-step recipe:

Vinegar Cucumber Salad (Japanese Sunomono)

This refreshing Japanese Sunomono cucumber salad is crisp, tangy, and ready in minutes, making it the perfect healthy side dish for any meal.

Prep:15 mins

Total:15 mins

Yield:4 servings

Cuisine:Japanese

Yield: 4 servingsCalories: 45Protein: 1g

Carbs: 9gFat: 0gSat. Fat: 0gFiber: 1gSugar: 6gSodium: 480mg

Ingredients

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• 2 Japanese or Persian cucumbers, thinly sliced into rounds
• 3 tbsp rice vinegar, unseasoned preferred
• 1 tbsp granulated sugar
• 1 tsp soy sauce, low-sodium works well
• 1/2 tsp kosher salt, for drawing out moisture
• 1/2 tsp sesame oil, toasted, optional but recommended
• 1 tsp toasted sesame seeds, for garnish
• 2 tbsp dried wakame seaweed, rehydrated in cold water for 5 minutes, optional

Instruction

1

Slice the cucumbers into thin rounds, about 1/8 inch thick. Place them in a colander set over a bowl, sprinkle with kosher salt, and toss to coat. Let sit for 10 minutes to draw out excess moisture.

2

While the cucumbers rest, whisk together the rice vinegar, sugar, and soy sauce in a small bowl until the sugar fully dissolves. Stir in the sesame oil if using.

3

After 10 minutes, squeeze the cucumbers gently with your hands or press them with the back of a spoon to remove as much liquid as possible. Pat dry with a paper towel.

4

If using wakame, drain the rehydrated seaweed and gently squeeze out excess water. Add it to the bowl with the cucumbers.

5

Pour the vinegar dressing over the cucumbers and toss well to coat. Taste and adjust seasoning, adding a pinch more sugar if you prefer it sweeter or a splash more vinegar for extra tang.

6

Transfer to a serving dish, garnish with toasted sesame seeds, and serve immediately or refrigerate for up to 30 minutes before serving for best texture.

Equipment

• Sharp knife or mandoline slicer
• Colander
• Small mixing bowl
• Whisk
• Serving bowl

Notes

Sunomono is best eaten the same day it is made. The cucumbers will continue releasing water the longer they sit, so if you plan to make it ahead, store the dressing and cucumbers separately and combine just before serving. For a more traditional presentation, use Japanese cucumbers rather than English cucumbers, as they have fewer seeds and thinner skin.

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Storing and Making Ahead

This salad is at its absolute best served fresh, ideally within an hour of dressing. If you need to prep ahead, salt, squeeze, and dry the cucumbers, then store them separately from the dressing in the refrigerator. Combine everything right before you sit down to eat. Leftovers will keep for one day but will soften as they sit, so do not be surprised if the texture is a little less crisp the next day. The flavor, however, will still be lovely.