I keep coming back to this Japanese cucumber salad because crisp cucumbers become a glossy, tangy-sweet side that steals the spotlight. It is cool, crunchy, and gone faster than anything else on the table.
I’m obsessed with Japanese Cucumber Salad because it hits that sharp, clean, crunchy spot I crave when everything else feels too heavy. The Japanese cucumbers stay snappy, the rice vinegar brings that bright little sting, and every bite wakes up my mouth in the best way.
I love how it’s light but not boring, simple but still kind of addictive. But honestly, I could eat a whole bowl straight from the fridge and call it lunch.
No drama. Just cool, tangy, crisp little bites that disappear way too fast.
And that sweet-sour balance? Exactly why I keep coming back for more.
Ingredients
- Japanese or Persian cucumbers bring that cold, snappy crunch you want in sunomono.
- Kosher salt pulls out extra water, so the cucumbers stay crisp, not soggy.
- Rice vinegar gives the salad its bright, tangy little wake-up call.
- Sugar softens the vinegar’s bite, so it’s tart but not harsh.
- Mirin adds mellow sweetness and makes the dressing taste more rounded.
- Light soy sauce brings a salty, savory edge without taking over.
- Water helps the dressing feel balanced instead of too sharp or syrupy.
- Wakame adds a soft ocean flavor, plus it makes the salad feel more complete.
- Toasted sesame seeds give nutty crunch and make every bite more fun.
- Sesame oil adds cozy toastiness, but a tiny bit goes a long way.
- Scallion brings fresh bite and a little color on top.
- Ginger adds zing.
Basically, it keeps the salad from tasting flat.
Ingredient Quantities
- 2 to 3 Japanese cucumbers or 3 to 4 Persian cucumbers (about 12 to 14 ounces)
- 1 teaspoon kosher salt (for drawing out cucumber moisture)
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon mirin (optional, for sweetness and roundness)
- 1 teaspoon light soy sauce
- 1 tablespoon water (to help dissolve the sugar)
- 1 tablespoon dried wakame (rehydrated yields about 2 tablespoons), optional
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon toasted sesame oil (optional)
- 1 scallion, thinly sliced (for garnish, optional)
- 1/2 teaspoon grated fresh ginger (optional)
How to Make this
1. Slice cucumbers paper thin on a mandoline or with a sharp knife and toss with 1 teaspoon kosher salt in a bowl; let sit 10 minutes to draw out moisture.
2. Meanwhile place 1 tablespoon dried wakame in a small bowl and cover with warm water; let rehydrate about 5 minutes then drain and squeeze excess water.
3. Rinse salted cucumbers briefly under cold water and squeeze gently in a clean towel or paper towels to remove excess liquid; transfer to a mixing bowl.
4. In a small bowl whisk together 3 tablespoons rice vinegar, 2 tablespoons granulated sugar, 1 tablespoon water, 1 tablespoon mirin if using, 1 teaspoon light soy sauce, and 1/2 teaspoon grated fresh ginger if using until sugar dissolves.
5. Stir in 1/2 teaspoon toasted sesame oil if using to the dressing.
6. Add the rehydrated wakame to the cucumbers and pour the dressing over them.
7. Toss gently to combine, making sure cucumbers are evenly coated.
8. Let the salad chill in the refrigerator at least 10 minutes to meld flavors, or up to 1 hour.
9. Before serving sprinkle 1 tablespoon toasted sesame seeds over the salad.
10. Garnish with thinly sliced scallion if desired and serve cold.
Equipment Needed
1. Mandoline or sharp chef knife
2. Cutting board
3. Large mixing bowl
4. Small bowls (for wakame and for dressing)
5. Colander or fine mesh strainer
6. Clean kitchen towel or paper towels
7. Whisk and measuring spoons
8. Measuring cups
9. Serving bowl and salad tongs or spoon
FAQ
Japanese Cucumber Salad {Sunomono} Recipe Substitutions and Variations
- Cucumbers: use English cucumbers, thin-skinned Kirby cucumbers, or peeled/seeded regular cucumbers if small Persian/Japanese are unavailable; adjust salt and draining time for thicker-skinned varieties.
- Rice vinegar: substitute apple cider vinegar or white wine vinegar, using a little less and tasting as you go; add a pinch of sugar if the vinegar is sharper.
- Granulated sugar: replace with equal honey, agave syrup, or maple syrup for liquid sweeteners, or use coconut sugar or light brown sugar at a 1:1 ratio for dry alternatives; dissolve well in the water.
- Light soy sauce: use tamari for gluten free, or a reduced-sodium regular soy sauce; for a lower-sodium option combine half soy sauce and half water with a tiny pinch of salt if needed.
Pro Tips
1. Salt evenly and don’t skip the squeeze: after salting, press the cucumber slices lightly in a towel until they feel just damp rather than dripping. That keeps the salad crisp and prevents a watery dressing.
2. Taste and adjust the dressing: start with the written amounts, then tweak vinegar or sugar to suit your acidity sweet spot. Mirin adds roundness, but a splash of extra rice vinegar brightens things up if needed.
3. Rehydrate wakame properly: use warm water and give it a good squeeze before adding. Too wet seaweed dilutes the dressing and makes the salad soggy.
4. Toast sesame seeds and keep the oil light: fresh-toasted seeds add a nutty pop. Use the sesame oil sparingly so it complements rather than overpowers the delicate cucumber.
5. Chill briefly, but don’t overdo it: 10 to 30 minutes lets flavors meld while keeping texture lively. If you make it further ahead, drain any excess liquid and re-toss before serving.
Japanese Cucumber Salad {Sunomono} Recipe
I keep coming back to this Japanese cucumber salad because crisp cucumbers become a glossy, tangy-sweet side that steals the spotlight. It is cool, crunchy, and gone faster than anything else on the table.
4
servings
60
kcal
Equipment: 1. Mandoline or sharp chef knife
2. Cutting board
3. Large mixing bowl
4. Small bowls (for wakame and for dressing)
5. Colander or fine mesh strainer
6. Clean kitchen towel or paper towels
7. Whisk and measuring spoons
8. Measuring cups
9. Serving bowl and salad tongs or spoon
Ingredients
2 to 3 Japanese cucumbers or 3 to 4 Persian cucumbers (about 12 to 14 ounces)
1 teaspoon kosher salt (for drawing out cucumber moisture)
3 tablespoons rice vinegar
2 tablespoons granulated sugar
1 tablespoon mirin (optional, for sweetness and roundness)
1 teaspoon light soy sauce
1 tablespoon water (to help dissolve the sugar)
1 tablespoon dried wakame (rehydrated yields about 2 tablespoons), optional
1 tablespoon toasted sesame seeds
1/2 teaspoon toasted sesame oil (optional)
1 scallion, thinly sliced (for garnish, optional)
1/2 teaspoon grated fresh ginger (optional)
Directions
- Slice cucumbers paper thin on a mandoline or with a sharp knife and toss with 1 teaspoon kosher salt in a bowl; let sit 10 minutes to draw out moisture.
- Meanwhile place 1 tablespoon dried wakame in a small bowl and cover with warm water; let rehydrate about 5 minutes then drain and squeeze excess water.
- Rinse salted cucumbers briefly under cold water and squeeze gently in a clean towel or paper towels to remove excess liquid; transfer to a mixing bowl.
- In a small bowl whisk together 3 tablespoons rice vinegar, 2 tablespoons granulated sugar, 1 tablespoon water, 1 tablespoon mirin if using, 1 teaspoon light soy sauce, and 1/2 teaspoon grated fresh ginger if using until sugar dissolves.
- Stir in 1/2 teaspoon toasted sesame oil if using to the dressing.
- Add the rehydrated wakame to the cucumbers and pour the dressing over them.
- Toss gently to combine, making sure cucumbers are evenly coated.
- Let the salad chill in the refrigerator at least 10 minutes to meld flavors, or up to 1 hour.
- Before serving sprinkle 1 tablespoon toasted sesame seeds over the salad.
- Garnish with thinly sliced scallion if desired and serve cold.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 105g
- Total number of serves: 4
- Calories: 60kcal
- Fat: 1.7g
- Saturated Fat: 0.23g
- Trans Fat: 0g
- Polyunsaturated: 0.45g
- Monounsaturated: 0.8g
- Cholesterol: 0mg
- Sodium: 662mg
- Potassium: 145mg
- Carbohydrates: 9.5g
- Fiber: 0.65g
- Sugar: 7.25g
- Protein: 1g
- Vitamin A: 100IU
- Vitamin C: 2.8mg
- Calcium: 32mg
- Iron: 0.55mg
