Japanese Cucumber Salad (Light, Tangy & Refreshing Sunomono)
Japanese Cucumber Salad, also known as sunomono, is a simple yet refreshing dish made with thinly sliced cucumbers tossed in a delicate vinegar-based dressing. Crisp, lightly tangy, and subtly sweet, this salad is a classic Japanese side dish that pairs beautifully with rice bowls, grilled dishes, or sushi-style meals much like how Grilled Chicken Sandwich complements light and fresh sides.
This cucumber salad is especially loved for its clean flavors and crunchy texture. It’s quick to prepare, requires minimal ingredients, and delivers a bright contrast to richer foods such as cheesy or creamy dishes like Blue Cheese Coleslaw.
What Is Japanese Cucumber Salad?
Japanese Cucumber Salad is a traditional dish made by slicing cucumbers very thin and dressing them with a light mixture of rice vinegar, soy sauce, and sugar. It’s commonly served chilled and enjoyed as a starter or side dish in Japanese meals, offering a refreshing balance similar to vinegar-forward recipes like Vegetarian Stuffed Bell Peppers.
Unlike creamy or heavily seasoned salads, this version focuses on balance. The flavors are mild but refreshing, allowing the natural taste of the cucumbers to shine through, making it ideal alongside bold mains such as Buffalo Chicken Sandwich.
One key feature of this salad is that the cucumbers are lightly salted before dressing. This step removes excess water and helps create a firmer, crunchier texture, which is especially important when serving it next to warm dishes like BBQ Chicken Grilled Cheese Sandwich.
What Makes This Salad Different?
The standout step in Japanese Cucumber Salad is salting the cucumbers before mixing them with the dressing. This technique draws out moisture, preventing the salad from becoming watery and enhancing the overall texture.
This simple preparation method also lightly seasons the cucumbers from the inside, making the final dish more flavorful without needing heavy seasoning.
Best Cucumber Substitutes
If Japanese cucumbers are not available, these alternatives work well:
- English cucumbers
Choose slim, firm cucumbers and slice them thinly. - Persian cucumbers
Smaller in size but very crunchy. Use several to replace one Japanese cucumber.
Avoid thick-skinned cucumbers, as they can be tough and release too much water, which affects the clean texture similar to how moisture impacts crisp snacks like Sourdough Crackers.
Ingredients for Japanese Cucumber Salad
This recipe uses simple ingredients that come together beautifully:
- Japanese cucumbers fresh, firm cucumbers with smooth skin
- Sea salt helps remove moisture and enhance crunch
- Rice vinegar provides mild, clean acidity (use unseasoned)
- Soy sauce adds depth and subtle savory flavor
- Sugar balances the vinegar with gentle sweetness
- Sesame seeds (optional) add light nuttiness and texture
How to Make Japanese Cucumber Salad
- Slice the cucumbers
Cut the cucumbers into very thin, even slices using a sharp knife or mandoline. Uniform slices help with texture and presentation. - Salt the cucumbers
Place the slices in a bowl, sprinkle with sea salt, and toss gently. Let them rest for several minutes until moisture is released. - Drain and adjust
Gently squeeze or drain the excess liquid. If the cucumbers taste too salty, rinse briefly and pat dry. - Prepare the dressing
In a separate bowl, mix rice vinegar, soy sauce, sugar, and sesame seeds until the sugar dissolves. - Combine and serve
Toss the cucumbers with the dressing. Serve immediately or chill briefly before serving.
What to Serve With Japanese Cucumber Salad
This refreshing salad pairs well with:
- Rice bowls
- Grilled fish or chicken
- Noodle dishes
- Sushi-style meals
Its light and tangy flavor balances richer foods beautifully and works well alongside comfort dishes such as Strawberry Banana Pudding for a complete meal.
Why Use Japanese Cucumbers?
Japanese cucumbers are ideal for this salad because they have thin skin, very few seeds, and a naturally crisp texture. Their mild, slightly sweet flavor works perfectly with the light vinegar dressing.
Since the skin is usually left on, using cucumbers with tender, non-bitter skin is important. Japanese cucumbers meet all these requirements, making them the preferred choice.
Tips for the Best Results
- Slice cucumbers as evenly as possible
- Do not over-salt; a small amount is enough
- Chill the salad for extra freshness
- Toss just before serving to avoid excess liquid
Flavor Variations You Can Try
This salad is easy to customize while keeping its light character:
- Add a few drops of sesame oil for richness
- Sprinkle red chili flakes for gentle heat
- Add a small amount of soaked seaweed for extra texture
Keep additions minimal to preserve the clean flavor.
How to Store Japanese Cucumber Salad
- Best enjoyed fresh
- Can be refrigerated for up to 24 hours
- Store in an airtight container
- Drain excess liquid before serving again
More Refreshing Cucumber Salad Ideas
If you enjoy light, vinegar-based salads, there are many similar recipes worth trying. These options offer the same clean and refreshing appeal.
- Sesame Soy Cucumber Salad
- Light Asian Pickled Cucumber Salad
- Simple Vinegar Cucumber Salad
Is Japanese Cucumber Salad Healthy?
Japanese Cucumber Salad is considered a very healthy side dish because it is low in calories and made with fresh, simple ingredients. Cucumbers are naturally hydrating, while the light vinegar dressing adds flavor without extra fat or heaviness.
Since this salad contains no creamy sauces or fried components, it fits well into balanced diets and is often enjoyed as part of traditional Japanese meals focused on moderation.
Common Mistakes to Avoid
Even though the recipe is simple, small mistakes can affect the final result. Over-salting the cucumbers or letting them sit too long in the dressing can lead to excess liquid.
Paying attention to slicing, timing, and balance ensures the salad stays crisp and flavorful.
Japanese Cucumber Salad
Ingredients
- 2 medium Japanese cucumbers (or English cucumbers)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar (adjust to taste)
- ½ teaspoon salt
- 1 teaspoon soy sauce (optional)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon sesame seeds (for garnish)
- Optional: sliced wakame seaweed or grated ginger
Instructions
- Wash the cucumbers and slice them very thin using a knife or mandoline.
- Place the sliced cucumbers in a bowl and sprinkle with salt. Mix gently and let rest for 5–10 minutes.
- Squeeze out excess water from the cucumbers and set aside.
- In a small bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until fully dissolved.
- Add cucumbers to the dressing and toss well to coat evenly.
- Let the salad rest for 5 minutes to absorb flavors.
- Garnish with sesame seeds and serve chilled.
Notes
- Use Japanese or English cucumbers for best crunch and fewer seeds.
- Adjust sugar and vinegar according to your taste preference.
- This salad tastes best when served fresh but can be stored in the refrigerator for up to 24 hours.
- For extra protein, add cooked shrimp or tofu.
Nutrition Information (Per Serving – Approximate)
- Calories: 45 kcal
- Carbohydrates: 7 g
- Protein: 1 g
- Fat: 1 g
- Fiber: 1 g
- Sugar: 4 g
- Sodium: 220 mg
Frequently Asked Questions (FAQs)
What is Japanese cucumber salad made of?
Japanese cucumber salad is made from thinly sliced cucumbers dressed with a light mixture of rice vinegar, soy sauce, and sugar. The cucumbers are lightly salted before mixing, which helps remove excess moisture and improves their crunch.
Is Japanese cucumber salad the same as sunomono?
Yes, Japanese cucumber salad is commonly called sunomono. Sunomono refers to a category of Japanese vinegar-based dishes, and cucumber sunomono is one of the most popular versions.
Do you need to peel cucumbers for Japanese cucumber salad?
No, cucumbers are usually not peeled for this salad. Japanese cucumbers have thin, tender skin that adds color and texture. If using a substitute with thicker skin, peeling may be helpful.
Why are cucumbers salted before making the salad?
Salting removes excess water from the cucumbers, which prevents the salad from becoming watery. It also improves the texture and lightly seasons the cucumbers from the inside.
Conclusion
Japanese Cucumber Salad, or Sunomono, is a perfect example of how simple ingredients can create a refreshing and well-balanced dish. With its crisp texture, light tangy dressing, and clean flavors, it adds brightness to any meal without feeling heavy.
Whether served as a starter, side dish, or palate cleanser, this salad fits effortlessly into both everyday meals and special occasions. Easy to prepare, healthy, and endlessly refreshing, Japanese Cucumber Salad is a timeless recipe that highlights the beauty of Japanese cuisine’s simplicity.
