Sunomono or cucumber salad is a refreshing side dish with a sweet, tangy taste and crunchy texture. It only takes 10 minutes to make which is perfect for when in a hurry.
We crave refreshing, light and tasty food when it is hot out. Crisp, light, sweet and tangy Japanese-style cucumber salad. You can serve it alongside any main meal for a refreshing feast.
Cucumber is an excellent choice as it is hydrating and easy to prepare.
Cucumbers are available all year where we are so this salad could be made any time of your. I make this to go with main meals for lunch or dinner to have some crunch and a palate cleanser similar to when we go to a Japanese restaurant.
What is sunomono or Japanese cucumber salad?
Sunomono in Japanese means vinegared dish. Su refers to vinegar and sunomono is usually cucumber. However, vegetables other than cucumber can be marinated in sweet and sour dressing for a refreshing dish.
Why you’ll love Japanese cucumber salad
Do you find making Japanese inspired daunting?
Hand waving here. But I tried and will try more Japanese cuisine-inspired dishes. Salads and side dishes are the easiest to try to make.
Have you tried to make Japanese food? What have you tried to make?
Japanese cucumber salad is one of the easiest side dishes to try to make as a beginner. Japanese pickles and ramen eggs are side dishes that are easy to make and add a Japanese-cuisine touch to a meal.
This recipe can be made with or without seaweed. It is easily adaptable to make it vegan, gluten-free or add seafood if one wishes to.
Cucumber salad with wakame is quick, easy and beginner-friendly. It only calls for a handful of ingredients and no trips to specialty stores are needed.
Ingredients you’ll need for this cucumber salad
In the shorts video, I added water to the dressing to make it mellow because the rice vinegar I used was quite acidic. Dashi could have been used but I did not have any at hand hence the use of water.
Sugar
Salt
Soy sauce – use regular soy sauce
Dried wakame seaweed
Cucumber – English cucumber was used in this recipe which works well.
Toasted white sesame seeds
How to make sunomono
Dressing – Mix the ingredients for the dressing. Heat in a saucepan or microwave for 30 seconds to help the sugar dissolve. Let cool.
Prep – This salad takes a little preparation and require no cooking. Rehydrate the wakame with water. Set aside.
Slice the cucumber as thinly as you possibly can with a sharp knife. You are welcome to use a mandoline slicer if you have one.
Sprinkle with salt, toss to coat evenly and let sit for 5 minutes and draw out excess water. This process will make them crispier and allow to absorb the seasonings better.
Squeeze as much water from the seaweed and cucumber then place them in a mixing bowl. Add toasted sesame seeds. Pour the dressing over.
Mix – Toss or mix well to combine. Serve and enjoy.
What kind of cucumbers are best for cucumber salad?
You can use cucumbers available to you, but we have only tried with English cucumbers. It would be great to try with Japanese cucumbers or other kinds. English cucumbers are basically seedless and have paper thin skin which does not need peeling. If using other cucumbers which have tough skin, make sure to peel and if they are deseed them if they are full of seeds.
Storage
Keep the salad in an airtight container and store in the fridge for up to 3 days.
Any longer, and the cucumbers will get liquid and lose their crunch. We recommend eating it as soon as possible.
Try these sides and salads next:
Eggplant Salad or Ensaladang Talong
Radish Salad or Ensaladang Labanos
If you make this, please leave a comment and a review to let us know how you liked this recipe.
Are you hungry for more? Browse for more to inspire you. Head to Facebook, Pinterest and Instagram for more updates on countryside life and beyond.
Sunomono (Japanese Cucumber Salad)
Ingredients
- 1 cup cucumber thinly sliced
- 1/2 tsp salt
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 tsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp white sesame seeds toasted
Instructions
- Rehydrate wakame with water.
- Combine sugar salt soy sauce and water. Heat in the microwave for about 30 seconds to help the sugar dissolve.
- Slice the cucumber as thinly as you possibly can.
- Sprinkle with salt, toss to coat evenly and let sit for 5 minutes
- Squeeze as much water from the seaweed and the cucumber. Place the vegetables in a bowl.
- Add toasted sesame seeds. Drizzle with seasoning. Mix to combine. Serve.
English