There’s something beautifully nostalgic about the first bite of a Japanese Cucumber Salad—or Sunomono, as it’s lovingly called in Japan. I remember my grandmother making it during the hot, sticky summers in Kyoto, where the sound of cicadas buzzed through the air and the fans spun lazily overhead. She’d slice the cucumbers so thinly you could almost see through them, marinating them in a dressing so tangy and sweet it would make your mouth pucker just a little.

Japanese Cucumber Salad has long been cherished for its cooling properties and crisp texture, making it a go-to dish during warm seasons and a staple on the family table. Traditionally served as a side or small dish in Japanese meals, Sunomono balances a light sweetness with the tang of vinegar, offering a gentle palate cleanser between bites of grilled fish, rice, or tempura. It’s a dish rooted in simplicity, elegance, and the rhythm of seasonal eating.

Today, I’m sharing this refreshing, five-minute wonder that’s been passed down in my family for generations. It’s ideal for hot weather, quick lunches, and those moments when you crave something light, crunchy, and packed with flavor.

Why You’ll Love This Japanese Cucumber Salad

• Cooling and Crisp: Perfectly hydrating and satisfying, especially in hot weather.
• Naturally Vegan: A great plant-based side dish for nearly every diet.
• Quick and Easy: You’ll be done in under 10 minutes with minimal effort.
• Full of Flavor: Sweet, tangy, salty, and a touch of spice if you like it.
• A Traditional Touch: Brings a taste of Japanese home cooking to your table.

INGREDIENTS YOU’LL NEED:

• 3 Persian cucumbers (or Japanese/English cucumbers)
• 1 teaspoon kosher salt
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon light brown sugar
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon sesame seeds (for garnish)

How to Make Japanese Cucumber Salad

Making this dish is like a little meditation—it’s quiet, calming, and rewarding in every bite.

STEP-BY-STEP INSTRUCTIONS:

1. Slice the Cucumbers Thinly
Start with fresh Persian or Japanese cucumbers. Wash and slice them into nearly translucent rounds, about 1/8 inch thick. A mandoline works best here, but a sharp knife will do the trick.

2. Salt and Rest
Place the slices in a bowl or colander and sprinkle with kosher salt. Let them sit for about 10-15 minutes. This step draws out excess moisture, keeping your salad crisp and flavorful.

3. Squeeze Dry
Once they’ve rested, gently squeeze the cucumber slices in your hands or pat dry with paper towels. Don’t skip this—no one likes a watery salad!

4. Whisk the Dressing
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar, and (optional) crushed red pepper flakes. You’ll want the sugar fully dissolved for that perfect sweet-tangy punch.

5. Toss and Serve
Combine the cucumber slices with the dressing. Toss gently until evenly coated. Sprinkle sesame seeds on top for that nutty finish.

Serve immediately or chill for a few minutes if you prefer it extra cold.

HELPFUL TIPS:

• Type of Cucumbers: Persian and Japanese cucumbers are best—they’re thin-skinned and have fewer seeds.
• Flavor Additions: For variety, add sliced red onions or a dash of grated ginger.
• Balance the Flavors: Taste before serving and adjust sugar or soy sauce to your liking.
• Make It Spicy: Add a bit more red pepper flakes for extra heat.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: No-cook
• Cuisine: Japanese
• Diet: Vegan

NOTES:

This salad is best served fresh but holds up well for a few hours in the fridge. If you plan to make it ahead of time, consider storing the cucumbers and dressing separately to preserve the texture.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 45
• Carbohydrates: 6g
• Protein: 1g
• Fat: 2g
• Sodium: 300mg

FREQUENTLY ASKED QUESTIONS:

What is Japanese cucumber salad (sunomono)?
Japanese cucumber salad, or sunomono, is a crisp, tangy dish made with thinly sliced cucumbers, often paired with wakame seaweed and a light rice vinegar dressing. It’s a refreshing and healthy side commonly served in Japanese cuisine, perfect for balancing richer dishes.

What is a Japanese cucumber salad?
Japanese cucumber salad is a refreshing side dish featuring thin cucumber slices in a sweet and tangy rice vinegar-based dressing. Known as sunomono, it’s often seasoned with soy sauce and sesame seeds, offering a light contrast to heartier main courses.

How do you make sunomono salad?
To make sunomono salad, slice Japanese cucumbers thinly and sprinkle with salt to draw out moisture. Rinse and drain, then toss with a dressing of rice vinegar, sugar, and soy sauce. Optional additions include wakame seaweed or sesame seeds for extra flavor and texture.

How long does it take to make Japanese cucumber salad (sunomono)?
Japanese cucumber salad takes about 15 minutes to prepare. Simply slice cucumbers, salt them briefly, and mix with a quick rice vinegar dressing. It’s a fast, no-cook dish that’s great for a light, refreshing side.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 2 days. If you notice excess liquid gathering at the bottom, give it a quick toss before serving again.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other light and fresh sides:

• Crispy Rice Salmon & Cucumber Salad with Creamy Soy Dressing
• Cucumber Pasta Salad: A Cool and Creamy Summer Staple
• High-Protein Salad: A Wholesome Bowl of Flavor and Nourishment
• BBQ Chicken Chopped Salad

CONCLUSION:

There’s beauty in simplicity, and Japanese Cucumber Salad is proof of that. Whether you’re reminiscing about summers past or just need a quick, healthy side dish, this recipe brings clean, bold flavors to your plate with minimal effort. It’s fresh, crunchy, and exactly what your warm-weather meals need.

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