Japanese Cucumber Salad (Sunomono Style)

An icon representing a clock 15 min | easy | lactose-free, vegan
Blue bowl of sunomono-style cucumber salad with thin cucumber slices in a light vinegar dressing, topped with toasted sesame seeds and red pepper flakes; chopsticks rest beside the bowl on a white wood table.

Recipe by Eunice Profile picture of Eunice Published May 10, 2025

Prep Time Cook Time Total Time
15 min 0 min 15 min
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Introduction

This Japanese cucumber salad, or sunomono, is crisp, tangy, and refreshing, with just a hint of sweetness and heat.

It makes a perfect side dish for weeknight dinners, a cooling summer salad for cookouts, or a simple appetizer before sushi.

You can also enjoy it as a light lunch with some steamed rice or grilled fish on the side.

Ingredients  (2 servings)

Ingredients

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Close-up of sunomono-style cucumber salad in a gray bowl: thin cucumber rounds coated in glossy vinegar dressing, sprinkled with toasted sesame seeds and red pepper flakes.

How to Make Japanese Cucumber Salad (Sunomono Style)

  1. Slice the cucumbers

    Use a sharp knife or mandoline to slice the Persian cucumbers as thinly as you comfortably can.

    Place the slices in a medium bowl.

  2. Salt and drain the cucumbers

    Sprinkle the ½ teaspoon salt over the cucumbers and toss gently to coat the slices evenly.

    Let the cucumbers sit for 10 minutes so they release excess water and stay crisp in the dressing.

    Drain off the liquid, then gently squeeze the cucumbers by hand or blot with paper towels to remove extra moisture.

  3. Whisk the sunomono dressing

    In a small bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, ginger if using, and red pepper flakes.

    Stir until the sugar dissolves and the dressing looks clear and slightly thickened.

  4. Combine cucumbers and dressing

    Pour the dressing over the drained cucumbers and toss until the slices are evenly coated and glossy.

    Taste and adjust the seasoning with a pinch more sugar, vinegar, or soy sauce to match your preference.

    For the best flavor, chill the salad for 10 to 15 minutes to let the cucumbers soak up the dressing.

  5. Garnish and serve

    Right before serving, sprinkle the toasted sesame seeds over the top of the salad.

    Serve cold as a light side dish with rice, grilled fish, or your favorite weeknight dinner.

Close-up of sunomono-style Japanese cucumber salad in a blue bowl—thin cucumber rounds coated in glossy vinegar dressing, sprinkled with sesame seeds and red pepper flakes.

Substitutions

Use English cucumbers instead of Persian cucumbers
English cucumbers stay fairly crisp and have a mild flavor that works well with the tangy dressing. Peel part of the skin and scoop out the seeds, so the texture stays light and not watery.
Use tamari to keep the salad gluten free
Swap the soy sauce for tamari if you want the salad to be naturally gluten free. The taste stays very close to traditional soy sauce, so the overall flavor profile does not really change.
Use honey instead of white sugar
Honey adds gentle floral notes and a rounder sweetness that pairs nicely with the rice vinegar. Whisk a little longer so the honey fully dissolves, or warm it slightly before mixing.
Close-up of sunomono-style cucumber salad: thin cucumber rounds in a blue bowl, coated in a glossy vinegar dressing and topped with toasted sesame seeds and red pepper flakes on a light wooden surface.

Tips

Slice the cucumbers extra thin
The thinner the slices, the more quickly they absorb the dressing and the more delicate the salad feels. Use a mandoline for paper thin rounds, but always use the guard for safety.
Do not skip the salting step
Salting pulls out water from the cucumbers, which keeps the finished salad crisp instead of watery. If you rush this step, the dressing will taste diluted within a few minutes.
Adjust the sweet and sour balance
Japanese sunomono is lightly sweet, but you can tweak the sugar or vinegar to suit your taste. If it tastes flat, add a pinch of salt or a tiny splash more soy sauce.
Chill before serving for best flavor
A short rest in the fridge lets the cucumbers soak in the dressing without losing their crunch. Make it right before dinner, then serve it cold alongside hot dishes for a nice contrast.

Nutrition Facts *

Energy 83 kcal
Protein 2 g
Total Fat 2 g
Carbohydrates 18 g
Dietary Fiber 2 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My cucumbers turned soggy; what went wrong?
Soggy cucumbers usually mean they were not salted long enough or were not drained well after salting. Next time, let them sit the full 10 minutes and gently squeeze out more water before adding the dressing. Also make sure you slice them thinly, since thick slices release water more slowly into the bowl.
Can I make this cucumber salad ahead of time?
You can make the salad a few hours ahead, but the texture slowly softens as it sits. For the best crunch, keep the salted cucumbers and dressing separate in the fridge, then toss them together before serving.
How can I make this salad less spicy or more spicy?
For a mild version, skip the red pepper flakes or use just a tiny pinch. For more heat, add extra flakes, a few drops of chili oil, or a little finely sliced fresh chili.

Serving Suggestions

This crisp Japanese cucumber salad brings bright acidity and a gentle sweetness to balance rich or grilled main dishes.

For a fuller plate, pair it with sticky rice, miso soup, and a simple pan-seared salmon or tofu.

You can also toss in wakame seaweed or thin slices of radish for extra color and texture.

More pairings:

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