Japanese cucumber salad is crunchy, light, refreshing! This amazingly delicious side salad takes only 20 minutes to make, and is perfect to go alongside a variety of main dishes!
The sliced cucumbers are tossed with a quick sweet and tangy dressing, and finished with toasted sesame seeds. I’ll share tips to ensure the cucumbers stay crunchy!
Japanese cucumber salad, known as sunomono, is a popular side dish and light appetizer often served in restaurants, and also common in home cooking. While called a salad, it’s more like a side dish to accompany the main meal.
It is crunchy and refreshing, made with thinly sliced cucumbers, quickly marinated in a simple dressing made with rice vinegar, soy sauce, and sugar. Its flavor is slightly sweet, savory and tangy, similar to pickled vegetables.
This Japanese cucumber salad recipe is make-ahead friendly, and it tastes even better the next day! I often keep it in my fridge and use it when I need a quick side dish to complement dinner.
Sunomono pairs really well with our Miso Glazed Salmon. I also use it as a topping to build for my Bang Bang Shrimp Tacos or Chicken Teriyaki Rice Bowls!
Looking to enjoy more fresh Asian-inspired dishes? Check out my Soba Noodle Salad, Crunchy Thai Chicken Salad, and this meal-prep friendly Asian Chicken Salad.
Why I love making Japanese cucumber salad:
- Refreshing flavor. The cool crisp cucumbers and the sweet rice vinegar dressing make the perfect combination.
- Quick and easy: Ready in just 20 minutes! It’s simple and delicious.
- Pairs well with anything! Serve with your favorite main dishes, or even as a topping for rice bowls or soups.
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Ingredient Notes
Here are a few helpful notes on the ingredients I used for this salad. As usual, the ingredient quantities can be found in the recipe card down below.
- Persian cucumbers: These have a thin skin and fewer seeds, which is ideal. English cucumbers work too. Don’t use regular cucumbers – their skin is too thick and waxy and contain too many seeds.
- Kosher salt: Used to help draw out excess water from the cucumbers.
- Rice vinegar: Adds tanginess to the dressing and is also milder than other vinegars. An essential ingredient. I use the Kikkoman brand.
- Granulated sugar: A little sweetness to bring all the flavors together.
- Less sodium soy sauce: I use the light version for amazing umami flavors without overpowering the dressing.
- Toasted sesame seeds: Toasted white sesame seeds for garnish.
What Type of Cucumbers to Use
Ideally, use the Japanese cucumbers, but they can be hard to find. Their skin is thin and have very few seeds, which is what you want. Alternatively, use Persian cucumbers (this is what I use), which are similar in size and texture.
Another close option is English cucumbers, which are larger, so you won’t need as many. Don’t use regular green cucumbers – their skin is too waxy and thick and they have too many seeds, which is not ideal to achieve the right texture.
Step-by-Step Tutorial
This refreshing Japanese cucumber salad comes together quite simply. Let’s make it!
Step 1 | Thinly slice cucumbers
Slice the cucumber (do not peel the skin) into about ⅛ inch thick slices using a knife or a mandoline. You don’t want them to be not too thin though, so that they retain some crunch and texture, especially after squeezing out excess moisture later.
Step 2 | Draw out moisture with salt
In a bowl, toss the sliced cucumbers with Kosher salt evenly. Let it sit on the counter for at least 10 minutes. You’ll notice that the salt will draw out the moisture from the cucumbers. This will prevent sogginess later, especially when tossed with the dressing.
Drain the excess water and rinse off any remaining salt. Next, squeeze the cucumbers to release the water. They won’t break easily, so squeeze them well. Pat them dry with paper towel.
Step 3 | Toss with dressing and serve
To make the dressing: In a bowl, combine the rice wine vinegar, granulated sugar, and soy sauce.
Toss the cucumbers with the prepared dressing, and garnish with toasted white sesame seeds. You can serve immediately or let marinate in the fridge for 1 hour or overnight for even better flavor. But the sooner you serve it, the crunchier it will be.
Tips for Success
- I use 6 Persian cucumbers for this recipe, which yields enough for 6-8 servings. If using English cucumbers, use 3 of them since they are larger.
- The cucumbers should be sliced about ⅛ inch thin, but not too razor thin, otherwise they won’t keep their crunchy texture after you squeeze out the excess water.
- Use a mandolin for more evenly sized slices. It will also be faster.
- Let the salted cucumbers sit for at least 10 minutes. This is enough time for the salt to draw out enough moisture.
- Ideally, use kosher salt for the cucumbers. It does a better job than table salt.
Make Ahead and Storage
Make ahead: You can definitely serve this Japanese cucumber salad immediately after mixing with the dressing, but it will taste even better if you let it marinate for 1 hour! They will stay crunchy and flavorful.
Store leftovers in an airtight container in the fridge for up to 3 days. They may lose some of their crunchy texture during this time, but will still taste amazing!
Prep ahead: You can make the dressing 2-3 days ahead and keep it refrigerated. The cucumbers can be sliced and moisture drawn a few hours ahead.
Pairing and Serving Ideas
This Japanese cucumber salad (sunomono) is the perfect side dish to go along with these other fresh Asian-inspired main dishes. Give these a try!
- Miso Glazed Salmon
- Chicken Teriyaki Stir Fry
- Pineapple Teriyaki Burger
- Honey Sesame Chicken
- Curry Fried Rice
- Chicken Lettuce Wraps (use as a topping!)
- Bang Bang Shrimp Bowls
Recipe FAQs
No, regular cucumbers are too thick, waxy and have too many seeds, which will affect texture.
No, they won’t break easily. So feel free to squeeze them really well to release as much excess water as needed.
It is best enjoyed fresh, but can last up to 2-3 days in the fridge when stored in an airtight container.
No, rice vinegar has a unique taste that’s essential for this dish’s flavor profile. Rice vinegar is typically sold in grocery stores, usually in the Asian foods aisle. I’d recommend the Kikkoman brand.
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Japanese Cucumber Salad (Sunomono)
Equipment
Ingredients
- 6 Persian cucumbers
- 3 teaspoons Kosher salt
- ¼ cup rice vinegar
- 1 ½ to 2 tablespoons granulated sugar - or to taste
- 1 teaspoon less sodium soy sauce
- Toasted white sesame seeds - for garnish
Instructions
- Using a mandoline or sharp knife, slice the cucumbers into ⅛ inch thin slices (but too thin so that they keep their crunchy texture). Do not peel them.
- Add the sliced cucumbers to a bowl. Add the kosher salt and toss to combine evenly. Let it sit on the counter for 10 minutes until their moisture is released.
- Drain the excess water and rinse thoroughly with water to remove the salt. Then, squeeze the cucumbers to release as much water as possible. Pat them dry with paper towel. Note: The cucumbers won’t break easily, so feel free to squeeze them well.
- Mix the dressing: In a bowl, combine the rice wine vinegar, granulated sugar, and soy sauce.
- In a bowl, toss prepared cucumbers with the prepared dressing. If needed, season with extra salt to taste. Garnish generously with toasted white sesame seeds.
- Serve immediately to enjoy that extra crunch, or refrigerate for 1 hour for even better flavor. Enjoy!
Notes
- The cucumbers should be thinly sliced (1/8 inch slices), but not too razor thin either to preserve their texture. Use a mandoline for best results.
- Don’t be afraid to squeeze the cucumbers really well! They won’t break.
- Why salt the cucumbers: To keep then crunchy! Salt draws out cucumbers’ natural moisture, so they stay crunchier later even when tossed with the dressing.
- Use kosher salt, it works better than table salt.
- Prep ahead: Make the dressing and store in the fridge for up to 3 days.
- Storage: Refrigerate in airtight container for up to 3 days.
- Do not substitute the rice vinegar. It has a unique flavor profile that’s needed.
- Use Persian or Japanese cucumbers. The skin is thin and they don’t have a lot of seeds, which is ideal.
- Alternatively, use English cucumbers, but you’ll probably need 3 of them since they are larger.
- Don’t use regular green cucumbers. They skin is too waxy and thick, and have too many seeds.
Tania says
Super easy to make and great taste! We love making a small batch here and there for our dinners.