Easy Sunomono Salad

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Looking for a super-fast, easy, and healthy Japanese side dish? Look no further than Sunomono Salad! This refreshing salad, which literally translates to “vinegared thing,” is a staple in Japanese cuisine, beloved for its crisp texture and tangy flavor.

The beauty of Sunomono Salad lies in its simplicity. With just a few key ingredients and a simple oil-free dressing made with rice vinegar, sugar, and salt, you can create a dish that’s bursting with flavor and goodness. Plus, it’s the perfect way to highlight the natural sweetness of fresh cucumbers.

When it comes to choosing the right cucumbers for Sunomono Salad, Japanese cucumbers are the ideal choice. However, if you can’t find them, Persian cucumbers make an excellent substitute. Both varieties are known for their crunchy texture and thin skin, which you can leave on for added convenience.

What I love most about this salad is its versatility. It pairs beautifully with a wide range of dishes, from sushi and sashimi to grilled meats and seafood. It’s a refreshing palate cleanser that adds a bright, zesty touch to any meal.

To make Sunomono Salad, simply slice your cucumbers thinly, toss them in the sweet vinegar dressing, and let them marinate for a few minutes to allow the flavors to meld. It’s as easy as that!

So, whether you’re looking for a quick side dish to complement your Japanese-inspired feast or simply craving a refreshing snack, give this Sunomono Salad recipe a try. With its crisp cucumbers and tangy dressing, it’s sure to become a favorite in your culinary repertoire.

Serve this refreshing cucumber salad with Katsu Chicken, Hibachi Chicken or Tsukune Chicken Meatballs along with some white rice. What a perfect meal!!


Sunomono Salad

Sunomono Salad

  • Author: Huy Vu
  • Prep Time: :10
  • Cook Time: :10
  • Total Time: :20
  • Yield: 2 1x
  • Category: Side Dish
  • Method: Combine
  • Cuisine: Japanese


  • 23 crunchy Japanese or Persian cucumbers
  • 1/3 tsp salt, to draw out moisture
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • 1 piece seaweed Wakame (optional)
  • 1 tsp sesame seeds (optional)


  1. Slice all the cucumbers very thin and transfer to a medium sized bowl. Put the seaweed, if using, in cold water and leave it for 10 minutes. Squeeze the water out and cut them if necessary.
  2. Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
  3. Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove as much water as you can. Once the cucumbers have been salted and squeezed, it’s just a matter of tossing them together with the other ingredients and dressing.
  4. Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.
  5. Sprinkle with sesame seeds and Seaweed Wakame (optional) and serve.
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