I made this Japanese Cucumber Salad on a warm afternoon when I had a few extra cucumbers and wanted something fresh and easy. With just a handful of simple ingredients, it came together into a crisp, light side dish that brightened the whole meal. I’ve also included a quick video to show you just how simple it is.
Japanese Cucumber Salad Recipe
What I love most about this Japanese cucumber salad, known as Sunomono, is its crisp texture and perfectly sweet-tangy flavor.
Crisp cucumbers, a splash of rice vinegar, and sesame seeds create a fresh, light salad that comes together effortlessly.
I also like knowing I’m getting the natural health benefits of cucumbers with every bite. A short chill in the fridge, and it tastes even better.
There’s a lot to love about this Japanese cucumber salad, especially the way it highlights the cucumbers’ natural freshness.
Lightly salting them first draws out extra moisture, keeping every slice crisp and full of flavor.
The simple dressing of rice vinegar, sugar, soy sauce, and toasted sesame seeds soaks in beautifully without making it soggy.
I prefer English cucumbers because their thin skin and fewer seeds make them perfect for serving with sushi or rice.
In addition, you get all the refreshing health benefits of cucumbers in every bite.
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⭐Why You'll Love This Japanese Cucumber Salad
- It’s so Quick To Make: Sometimes you just want something fresh without spending forever in the kitchen, and this comes together in no time.
- It’s Incredibly Refreshing: I love how light and cool it feels, especially on warm days or alongside heavier meals.
- It Uses Just a Few Simple Ingredients: You probably have everything you need already, and somehow it still tastes special.
- It Goes with Almost Anything: Whether I’m making grilled chicken, teriyaki, or even just a simple rice bowl, this salad fits right in and makes the meal feel complete.
🧾Japanese Cucumber Salad Ingredients
Here’s the breakdown of what’s in this Japanese Cucumber Salad recipe:
- English Cucumber: I always reach for an English cucumber because the skin is so tender you don’t even need to peel it, and it has fewer seeds, which keeps the salad extra crisp and fresh.
- Salt: Just a small sprinkle of salt really brings this salad to life. I use it to draw out the water from the cucumbers, making them even crunchier and helping the dressing soak in better.
- Rice Vinegar: I love using rice vinegar because it gives that bright, clean tang without being too sharp. It’s what makes the dressing feel so light and refreshing.
- Sugar: Just a little sugar balances out the tartness from the vinegar. I like how it softens the flavor without making the salad taste overly sweet.
- Soy Sauce: A tiny splash of soy sauce adds depth and just a hint of savory richness that makes every bite more satisfying.
- Sesame Seeds: I always toast sesame seeds for a minute before sprinkling them on top; they add a warm, nutty crunch.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Japanese Cucumber Salad
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Slice and Salt: Thinly slice the cucumber and toss with salt in a bowl, and let it sit for 10 minutes.
2. Make the Dressing: Whisk rice vinegar, sugar, and soy sauce until smooth.
3. Drain and Squeeze: Drain and gently squeeze out excess moisture.
4. Combine and Finish: Toss the cucumber with the dressing, sprinkle with sesame seeds, and chill for 10–15 minutes before serving.
📖Variations
- Add Wakame Seaweed: I love tossing in a handful of rehydrated wakame for a little extra texture and a hint of ocean flavor.
- Make it Spicy: A tiny pinch of red pepper flakes gives a gentle heat that’s really nice with the cool cucumbers.
- Top with Shrimp: Lightly cooked shrimp turns this simple salad into a beautiful light meal or a fancy starter.
- Try Different Vinegars: If I’m out of rice vinegar, I sometimes use apple cider vinegar for a slightly fruitier twist; it’s still delicious!
🍽 What to Serve with Japanese Cucumber Salad
I love pairing this crisp cucumber salad with simple, comforting dishes because it lets the light, tangy flavors shine. Whether paired with grilled chicken, teriyaki salmon, or a bowl of rice and miso soup, it adds refreshing balance.
Sometimes I serve it with sushi rolls or poke bowls for a fresh, balanced meal. It also makes a great contrast to rich dishes like teriyaki chicken or crispy katsu chicken because it keeps everything feeling bright and not too heavy.
💭Tips for Success
Use a Mandolin for Even Slices: It makes prepping the cucumber so much quicker and gives a professional, uniform look to the salad.
Don’t Skip the Draining Step: Removing the extra water keeps the dressing from getting diluted and makes the salad stay crisp longer.
Taste and Adjust the Dressing: Depending on the vinegar or your personal taste, you might want a pinch more sugar or a splash more soy sauce.
Serve Chilled but not Icy Cold: I find it tastes best when it's slightly cool, not straight from the fridge, so the flavors come through more clearly.
Store Leftovers Properly: I like to keep any extra salad in an airtight container in the fridge for up to a day. After that, the cucumbers start to lose their crunch.
🍛More Salad Recipes to Try!
If you're loving this Japanese Cucumber Salad, you'll also adore these tasty salad recipes:
- Cucumber Chicken Salad
- Avocado Chicken Salad
- Chicken Salad
- Egg Potato Salad
- German Potato Salad
- Waldorf Salad
- Tuna Pasta Salad
- Cold Stuffed Tomato Salad
🍛More Appetizer Recipes!
Here are more of my favorite appetizer recipes! Try these:
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📖 Recipe
Japanese Cucumber Salad (Sunomono)
Ingredients
- 1 English Cucumbers - 350 g
- ¼ teaspoon Salt
Dressing:
- 3 tablespoon Rice Vinegar
- 1 tablespoon Sugar
- ¼ teaspoon Soy Sauce
- 1 teaspoon Sesame Seeds
Instructions
- Slice the cucumber into very thin rounds using a mandolin or sharp knife.
- Place the cucumber slices in a bowl and sprinkle with salt, tossing gently to coat.
- Let the cucumbers sit for 10 minutes to draw out excess water.
- Drain the water and lightly squeeze the cucumbers to remove additional moisture.
- In a small bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar dissolves.
- Pour the dressing over the cucumbers and toss gently to coat.
- Sprinkle the sesame seeds over the salad and give a light toss.
- Chill in the refrigerator for 10–15 minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Isa says
Love how fresh and light this Japanese cucumber salad looks! Can’t wait to try it with some grilled chicken.