Sunomono: Refreshing Japanese Cucumber Salad Recipe

Japanese Cucumber Salad (Sunomono) is a light, refreshing dish of thinly sliced cucumbers, rehydrated wakame seaweed and vermicelli-style mung bean noodles, all tossed in a tangy-sweet rice vinegar dressing. This no-cook recipe is quick, healthy, and perfect as a side or starter—ready in minutes and full of bright Japanese flavors.

When cucumbers are in season their crisp texture and mild sweetness make them ideal for sunomono. If you enjoy cucumber salads, try variants like a smashed cucumber salad or quick soy-pickled cucumbers. This simple vinegar salad is another great way to showcase fresh cucumbers.

What is Sunomono?

Sunomono (酢の物) is a classic Japanese salad defined by a vinegar-forward dressing. The name combines su (酢) meaning vinegar and mono (物) meaning things. Typical sunomono features thinly sliced cucumbers and often includes wakame seaweed, mung bean (harusame) noodles, or seafood. The result is a light, tangy-sweet side that balances richer mains and works especially well in warm weather. It’s a simple, no-cook preparation celebrated for its clean flavors and versatility.

Ingredients for Sunomono

This salad uses a short list of ingredients that combine for a delicate, balanced flavor:

• Cucumbers: Small, thin-skinned varieties such as Japanese, Persian, Vietnamese, or Lebanese cucumbers work best. Avoid large English cucumbers with thick skins and large seeds.
• Wakame (dried seaweed): Rehydrates quickly and adds briny flavor and tender texture.
• Harusame (mung bean) noodles: Thin, translucent noodles that soften with soaking and absorb the dressing.
• Rice vinegar: The base of the dressing that gives brightness and tang.
• Cane sugar: Or any neutral sugar to balance the vinegar.
• Soy sauce: Adds umami; use tamari for gluten-free.
• Sesame seeds: Toasted seeds for a nutty finishing touch.

How to Make Japanese Cucumber Salad

This no-cook recipe comes together quickly with a few straightforward steps:

1. Prep wakame and noodles: Soak the dried wakame and mung bean noodles in hot water until softened (about 5–8 minutes), then drain and pat dry. Trim the noodles shorter with scissors if needed.
2. Slice and draw out moisture: Thinly slice cucumbers (a mandoline makes this quick and even). Toss with 1/2 tsp salt and 1/2 tsp sugar, let sit 3–10 minutes to draw out excess water, then squeeze or blot dry to prevent a watery salad.
3. Make the dressing: Combine rice vinegar, cane sugar and soy sauce in a small bowl. Warm briefly (30 seconds in a microwave or a moment in a saucepan) and stir until the sugar dissolves, then cool slightly.
4. Assemble: Toss cucumbers, wakame and noodles with the dressing until well coated. Garnish with sesame seeds and serve chilled.

Note: Check package instructions for the exact preparation of harusame; some brands may require brief boiling but most only need soaking.

Serving Suggestions

Sunomono complements a wide range of mains. Serve it alongside fried dishes like karaage, chicken katsu, or with simmered fish or chicken and daikon. It also pairs well with rice dishes such as teriyaki chicken rice, takikomi gohan, or mushroom rice. For a full Japanese-style meal, add miso soup and steamed rice.

How to Store Leftovers

Store leftover sunomono in an airtight container in the refrigerator for 2–4 days. Because cucumbers release water over time, the salad is best enjoyed within a couple of days for optimal texture.

Recipe FAQ

More Delicious Ways to Use Cucumbers

• Japanese Pickled Cucumbers
• Japanese Smashed Cucumber Salad
• Bibim Guksu (Spicy Korean Cold Noodles)
• Cold Cucumber Miso Soup
• Spiral Cucumbers (Jabara Cucumbers)

If you try this Sunomono recipe, feel free to leave a comment or tag the creator on social media to share your version. Fresh, simple, and quick, this cucumber salad is an easy way to add bright, acidic balance to any meal.

Sunomono (Japanese Cucumber Salad)

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5 Stars

5 from 3 reviews

• Author: Lisa Kitahara
• Total Time: 10 minutes
• Yield: 2 servings
• Diet: Vegetarian

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