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Sunomono Japanese Cucumber Salad Easy Recipe

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Sunomono Japanese cucumber salad is fresh, crisp, and light. It is a delicious and easy side dish or an appetizer.

You might also enjoy this classic cucumber and onion salad if you enjoy cucumber salads.

bowl filled with sunomono cucumber salad
Sunomono salad

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How to Make Sunomono Japanese Cucumber Salad

Cucumbers: This recipe is best made with Japanese cucumbers; however, you can use Persian or English cucumbers. They have thin skins and tiny seeds.

Rice vinegar: Rice vinegar is less acidic and milder than white distilled vinegar, allowing the other flavors to shine.

Sugar: Sugar (white granulated) adds a sweetness that works perfectly with the sour and salt in the dressing.

Salt: Adding salt to the salad dressing helps to balance all the flavors.

Fresh ginger: Ginger adds a peppery, spicy flavor to this recipe.

Sesame seeds: Sesame seeds add a sweet and nutty taste with a satisfying crunch.

Soy sauce: Soy sauce provides salt, sweet, and savory flavor.

Recipe ingredients on a table
Sunomono Cucumber Salad Recipe ingredients

Recipe Ingredients

Two Japanese Cucumbers or Persian cucumbers thinly sliced

1/3 cup rice vinegar

Four teaspoons sugar

One teaspoon salt

Two slices of fresh ginger

Two teaspoons sesame seeds

1/2 teaspoon soy sauce or light soy sauce (Optional)

Recipe Supplies

Mandoline

Cutting board

Knife

Mixing bowls

Whisk

Measuring cups and spoons

Sunomono Cucumber Salad Cooking Steps

Step 1. Slice Cucumbers

If you use Japanese, Persian, or English cucumbers, you will not need to peel your cucumbers.

However, if you use garden cucumbers, peel them and remove the seeds.

The best way to thinly slice your cucumbers is with a mandoline. However, you can use a knife and cutting board if you do not have a mandoline.

Place sliced cucumbers in a medium mixing bowl.

cucumber slices in a bowl and a bowl with ginger slices and a spoon with sesame seeds
Cucumber slices

Step 2. Sunomono Japanese Cucumber Salad Dressing

Add the dressing ingredients (rice vinegar, sugar, and salt) to a small mixing bowl and whisk until the sugar and salt dissolve.

Note: If you use soy sauce, then omit the salt. Also, note that the salad will look darker.

When I serve Sunomono cucumber salad, I serve soy sauce on the side.

Salad dressing in a bowl on a table
Sunomono dressing

Step 3. Mix Salad and Dressing

When the dressing is ready, pour it over the sliced cucumbers and toss.

Pouring the dressing over cucumber slices in a bowl
Add dressing

Step 4. Ginger Slices

Next, peel and slice fresh ginger for some extra flavor. Place the slices in the cucumber mixture and toss. Allow to marinate for at least one hour in an airtight container in the refrigerator.

Cucumber slices and ginger slices in a bowl
Ginger in cucumber slices

Step 5. Garnish Sunomono Japanese Cucumber Salad With Sesame Seeds

To serve, remove the ginger slices and top with sesame seeds.

Sunomono Cucumber salad garnished with sesame seeds
Sunomono Japanese cucumber salad recipe
Sunomono Cucumber Salad in a black bowl with chop sticks

Sunomono Cucumber Salad Recipe

This recipe is simple, and delicious, and pairs well with barbeque, seafood, chicken, and pork.
5 from 2 votes
Print Recipe Rate
Course: Appetizer, Salad
Cuisine: Japanese
Keyword: Asian cucumber salad, Japanese Cucumber Salad, Sunomono Salad
Prep Time: 20 minutes
Chilling time: 1 hour
Servings: 4
Calories: 43kcal

Ingredients

  • 2 Cucumbers (Japanese, Persian, or English)
  • cup rice vinegar
  • 4 teaspoons sugar
  • 1 teaspoon Salt
  • 1 Fresh ginger root

Instructions

  • Thinly slice cucumber and place in a medium mixing bowl.
  • Add the dressing ingredients (rice vinegar, sugar, and salt) to a small mixing bowl and whisk until the sugar and salt dissolve.
  • When the dressing is ready, pour it over the sliced cucumbers and toss.
  • Next, peel and slice fresh ginger for some extra flavor. Place the slices in the cucumber mixture and toss. Allow to marinate for at least one hour in an airtight container in the refrigerator.
  • To serve, remove the ginger slices and top with sesame seeds.

Notes

This recipe is best made with Japanese cucumbers; however, you can use Persian or English cucumbers. They have thin skins and tiny seeds.
Note: If you use soy sauce, then omit the salt. Also, note that the salad will look darker.

Nutrition

Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 585mg | Potassium: 228mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.4mg
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Tried this recipe?Mention @kippiathome or tag #kippiathome!

This simple salad looks amazing, served in dark or wooden bowls with chopsticks.

Sunomono Cucumber Salad in a black bowl with chop sticks
Sunomono Cucumber Salad

See you soon,

Kippi

Ps. This post was shared on Between Naps on The Porch.

Recipe Rating




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Esmé Slabbert

Friday 12th of January 2024

Thanks for sharing this Kippi, I have seen this before but never a tested recipe, so now I have yours I will have to try it. I visited you via The Country Cook: SOUTHERN CHICKEN POT PIE – WEEKEND POTLUCK #614 My links: Roasted Veggie Extravaganza and Jackfruit BBQ Dip We will be honored if you share your links with us at SeniorSalonPitStop. Link under BLOGGING.

Patrick

Tuesday 15th of August 2023

Great cucumber salad recipe 👍

Kippi

Thursday 17th of August 2023

@Patrick, thank you.

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