Sunomono (Cucumber Salad) | Dang That's Delicious

Sunomono (Cucumber Salad)


Earlier this year, I made this Sunomono Japanese cucumber salad. I wanted to re-do the recipe without using the dashi (bonito fish soup stock) and sesame oil. The result is a much healthier appetizer dish and snack. I enjoy eating this side dish when I dine out at Japanese restaurants. The cool, crisp cucumber complements well with the sweet vinegar dressing. If you are not a big fan of seaweed, you can omit, and it tastes just as good. 

Another reason I enjoy eating the cucumber salad, it cleanses my palate in between the foods I eat. Not only does the side dish goes well with Japanese food, but also any spicy Asian dishes. The refreshing and crunchy Sunomono salad dissipates the heat at a comfortable taste.


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Sunomono (Cucumber Salad)

Yield: 2 servings

Prep Time: 5 minutes

Total Time: 15 minutes


2-3 small Japanese or Persian cucumbers, sliced very thin
2-3 tablespoons dried wakame seaweed, rehydrated in 1-2 cups of water

1/4 cup rice vinegar
2 tablespoons sugar
1/8 teaspoon soy sauce
1-2 teaspoon lemon or lime juice (optional)


1. Combine all dressing ingredients in a small bowl and mix well. Set aside.
2. Place the dried wakame seaweed in a medium size bowl and rehydrate in water according to package instructions. Once rehydrated, drain and set aside.
3. In another bowl, place the thinly sliced cucumber and generously sprinkle with salt. Set aside for 10 minutes. The salt will release the moisture from the cucumber. Rinse the cucumber in water to remove the salt. Using a tea cloth or a few paper towels, squeeze the water out of the cucumber.
4. Mix the cucumber and wakame together in a bowl.
5. Spoon a small amount of dressing over each serving (1-2 tablespoons should do it).

Recipe Source:
dang that's delicious ‎



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