Vinegar Cucumber Salad (Sunomono)
This refreshing Japanese vinegar cucumber salad, known as Sunomono, comes together in minutes with crisp cucumbers, rice vinegar, and a touch of sesame for a light, tangy side dish you will crave all summer long.
The Japanese Cucumber Salad You Will Make on Repeat
If you have never tried a traditional Japanese side salad, this is the one to start with. Sunomono, which literally translates to "vinegared things" in Japanese, is one of the most beloved healthy Japanese salad dishes in all of Japanese home cooking. It is cool, crisp, tangy, and just barely sweet, the kind of salad that cuts right through a rich meal and makes everything feel a little more balanced.
This cucumber sunomono recipe comes together in under 15 minutes with no cooking required whatsoever. It is the kind of dish that looks effortlessly elegant on the table but demands almost nothing from you in the kitchen. Whether you are serving it alongside teriyaki salmon, a bowl of ramen, or a simple rice dinner, this cucumber Japanese recipe fits right in.
Getting the right texture and flavor in Sunomono really does come down to a couple of key details: a sharp blade for those paper-thin slices, and a high-quality rice vinegar with clean, mild acidity. These are the tools and ingredients that genuinely make a difference in this recipe:
What Makes Sunomono So Special
The magic of a good Sunomono cucumber salad lies in its simplicity. There are only a handful of Japanese cucumber salad ingredients, but each one plays a specific role.
- Rice vinegar brings a gentle, clean tang that apple cider or white vinegar simply cannot replicate. It is worth seeking out.
- A pinch of sugar softens the acidity and rounds out the dressing beautifully.
- Soy sauce adds depth and a subtle umami note without overpowering the delicate cucumber flavor.
- Sesame oil ties everything together with a warm, nutty finish.
- Wakame seaweed is optional but deeply traditional, adding a silky texture and a subtle brininess that takes this from a simple cucumber salad Japanese recipe to a truly authentic Sunomono salad recipe.
Chef's Tip: The single most important step in this recipe is salting the cucumbers and squeezing out the moisture before dressing them. Skip this and your dressing will be thin and watery within minutes. Take the extra five minutes and you will be rewarded with perfectly crisp, well-coated slices every time.
How to Slice Cucumbers for Sunomono
For a cucumber sunomono that looks as good as it tastes, you want your slices uniformly thin, around 1/8 of an inch. A mandoline slicer makes this effortless and consistent. If you are working with just a knife, take your time and focus on keeping the thickness even. Uneven slices will absorb the dressing at different rates and give you inconsistent flavor in every bite.
English cucumbers are ideal here because their skin is thin and their seed core is minimal. Persian cucumbers are equally traditional and wonderful. Both varieties have that snappy, mild quality that defines a great healthy Japanese cucumber salad.
Serving Suggestions
Sunomono is incredibly versatile. Serve it as a starter before a Japanese-inspired dinner, use it as a palate cleanser between rich courses, or plate it alongside grilled proteins as a bright, refreshing contrast. It also works beautifully as part of a bento-style lunch spread.
For a more filling variation, tuck in a few cooked shrimp or some thin slices of imitation crab. It is still light and healthy but becomes a bit more substantial for a lunch-forward spread.
Ready to make this refreshing, traditional Japanese side salad at home? Here is everything you need:
Vinegar Cucumber Salad (Sunomono)
This refreshing Japanese vinegar cucumber salad, known as Sunomono, comes together in minutes with crisp cucumbers, rice vinegar, and a touch of sesame for a light, tangy side dish you will crave all summer long.
Ingredients
- 2 English cucumbers, thinly sliced into rounds
- 1 tsp kosher salt, for drawing out moisture
- 3 tbsp rice vinegar, unseasoned preferred
- 1 tbsp granulated sugar
- 1 tsp soy sauce, low-sodium works well
- 1/2 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds, white or black, or a mix
- 1/2 tsp fresh ginger, finely grated, optional
- 2 tbsp dried wakame seaweed, rehydrated in cold water for 5 minutes, optional but traditional
Instruction
Thinly slice the cucumbers into rounds about 1/8-inch thick. A mandoline works beautifully here for uniform slices.
Place the cucumber slices in a colander or large bowl and toss with the kosher salt. Let them sit for 5 to 10 minutes to draw out excess moisture.
While the cucumbers rest, whisk together the rice vinegar, sugar, soy sauce, toasted sesame oil, and grated ginger (if using) in a small bowl until the sugar fully dissolves.
Squeeze the salted cucumber slices gently with your hands or press them between paper towels to remove as much liquid as possible. This step keeps the dressing from becoming watery.
If using wakame, drain and gently squeeze out the excess water before adding it to the bowl.
Combine the cucumbers and wakame (if using) in a serving bowl. Pour the dressing over the top and toss gently to coat every slice evenly.
Sprinkle with toasted sesame seeds and serve immediately, or refrigerate for up to 30 minutes to let the flavors meld before serving.
Equipment
- Mandoline or sharp chef's knife
- Colander or large mixing bowl
- Small mixing bowl
- Whisk
- Paper towels
Notes
Storing and Making Ahead
This Sunomono salad recipe is at its absolute best fresh. If you need to prepare it in advance, keep the salted, squeezed cucumbers and the dressing in separate containers in the refrigerator. Combine them right before serving. Dressed leftovers can be stored for up to 24 hours, though the cucumbers will soften slightly over time. A quick drain and toss before serving will bring it right back together.
