Easy Japanese Cucumber Salad (Sunomono) with Wakame

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Honestly, this is one of those recipes I make on autopilot. Cucumbers in the fridge, a little rice vinegar, five minutes of slicing – and suddenly I have the most refreshing side dish on the table. My family calls it “the cool salad” and requests it basically every time I make salmon or teriyaki chicken.

Japanese Cucumber Salad, known as Sunomono (酢の物), is a classic side dish that shows up at Japanese dinner tables all year round, especially in summer when cucumbers are at their sweetest and crunchiest. The dressing is a simple mix of rice vinegar, sugar, a tiny bit of soy sauce, and salt – light, tangy, and just balanced enough to go with almost anything.

If you’ve been curious about Japanese cooking but don’t know where to start, this is genuinely the perfect first recipe. No special technique, no complicated equipment. Just 15 minutes and a handful of ingredients you can find at most grocery stores.

Recipe Highlights

Prep Time	10 minutes
Marinating Time	5 minutes
Total Time	15 minutes
Servings	4
Difficulty	Easy
Calories	~39 kcal per serving
Diet	Vegan, Vegetarian, Gluten-Free (with GF soy sauce)

Why You’ll Love This Recipe

• Done in 15 minutes flat. No cooking required – just slice, salt, and toss. Busy weeknights sorted.
• The dressing is perfectly balanced. Rice vinegar gives it a gentle tang, sugar softens it, and a tiny splash of soy sauce adds depth. Not too sharp, not too sweet.
• It pairs with literally everything. Grilled fish, teriyaki chicken, rice bowls, miso soup – this salad gets along with all of them.
• Super low calorie but actually satisfying. Around 39 calories per serving, but the crunch and flavor make it feel like you’re eating something really good.
• Completely plant-based as written. Vegan and vegetarian-friendly, with optional seafood add-ins if you want to go that route.

Ingredient Notes & Substitutions

Japanese or Persian cucumbers – These are the key to good sunomono. They have thin skin, tiny seeds, and a natural crunch that holds up even after salting. If you can’t find either, English cucumbers work great too – just use a spoon to scoop out the larger seeds so they don’t add too much moisture. Regular American cucumbers have thick waxy skin and too many seeds, so skip those if you can.

Dried wakame seaweed – This is what makes sunomono taste truly Japanese. It rehydrates in just 5 minutes and adds a beautiful soft, silky texture that contrasts with the crunchy cucumber. Most Asian grocery stores carry it, and Amazon has it too. Can’t find it? Skip it or swap in thinly sliced red radish for color and crunch.

Not familiar with wakame? It’s a type of edible brown seaweed commonly used in Japanese cuisine – you can learn more about what wakame seaweed is and its health benefits from Healthline.

Rice vinegar (unseasoned) – Don’t use seasoned rice vinegar here – it already has sugar and salt added, which will throw off the balance. Unseasoned gives you full control of the flavor. Brands like Marukan or Mizkan are widely available.

Sugar – Yes, you need it. The vinegar on its own is too sharp. The sugar rounds everything out. If you’re cutting back on sugar, try reducing it slightly but taste first – you can always dilute with a tiny bit of water if needed.

Soy sauce – Just half a teaspoon, but it adds a gentle savory note to the dressing. For a gluten-free version, swap in tamari or coconut aminos.

Toasted white sesame seeds – Totally optional but adds a nice nutty aroma and a little visual appeal. I almost always add them.

How to Make the Dressing

In a small saucepan, combine:

• 4 tablespoons unseasoned unseasoned rice vinegar
• 2 tablespoons sugar
• ½ teaspoon kosher salt
• ½ teaspoon soy sauce

Place over medium heat and whisk gently until the sugar fully dissolves, about 2 minutes. Remove from heat and set aside to cool. No saucepan? Pop it in a microwave-safe bowl and heat for 30-45 seconds, then stir until dissolved.

Flavor tips: If the dressing tastes too sharp once you mix it with the cucumbers, add a tiny splash of water or dashi stock to mellow it. If it’s not tangy enough for you, a small squeeze of lemon brightens it right up.

The dressing can be made up to 2 days ahead and stored covered in the fridge. It actually gets a little better as it sits.

If you love making your own dressings from scratch, check out our full collection of homemade salad dressing recipes – from creamy to vinaigrette, there’s something for every salad.

Step-by-Step Instructions

Step 1 – Rehydrate the wakame. Add 1 tablespoon dried wakame to a bowl of cold water and let it soak for about 5 minutes. It will puff up to about 10 times its original size and turn a beautiful deep green.

Step 2 – Prep the cucumbers. Using a vegetable peeler, peel the cucumbers in alternating stripes – peel a strip, skip a strip. This gives a nice visual pattern and softens the skin texture slightly. Then slice them into thin rounds, about 2-3mm thick. A mandoline works great here if you have one.

Step 3 – Salt the cucumbers. Spread the cucumber slices in a bowl and sprinkle with 1 teaspoon kosher salt. Gently massage it in with your hands, then set aside for 5 minutes. This is the most important step – the salt draws out excess moisture so your dressing doesn’t get watered down. Don’t skip it.

Step 4 – Squeeze out the liquid. Drain the wakame and squeeze firmly with both hands to remove as much water as possible. Do the same with the cucumber slices. You’ll be surprised how much liquid comes out. Getting this step right is what keeps the salad crisp and flavorful.

Step 5 – Toss and serve. Add the squeezed cucumber and wakame to a medium bowl. Pour the cooled dressing over, sprinkle with sesame seeds, and toss gently to combine. Serve immediately in individual small bowls or a large sharing bowl.

Recipe Tips & Tricks

Use the right cucumbers. Japanese or Persian cucumbers are essential for the right texture. Their seeds are small and their skin is thin – no need to fully peel them.

Squeeze well, squeeze twice. Both the wakame and the cucumber need to be thoroughly squeezed. If they hold moisture, the dressing gets diluted and the whole salad tastes bland.

Serve right away for the best crunch. This salad is best eaten within an hour of making. Over time the cucumbers continue releasing moisture and soften up.

Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. The classic version (no seafood) keeps well for 3 days. Seafood variations should be eaten within 2 days. The cucumber will get slightly less crunchy but still tastes good.

Can you freeze it? Technically yes, but the texture becomes very soft after thawing. Not recommended.

Meal prep: The dressing can be made days ahead. Prep the cucumbers a few hours before serving. Toss everything together just before eating for maximum crunch.

Variations & Add-Ons

With crabmeat – Tear 4 pieces of real or imitation crabmeat into strips and toss them in with the cucumber and wakame. This is a very popular version in Japan and it’s absolutely delicious. My personal favorite.

If you love the crabmeat or octopus version, browse our seafood salad recipes for more fresh ideas.

With boiled octopus – Slice 2 oz of boiled octopus thinly and add it in. The firm texture of octopus is a wonderful contrast to the soft wakame.

With shirasu – Add 2 tablespoons of shirasu (boiled baby anchovies) for a salty, umami-packed version. Sounds unusual but it works beautifully.

Vegetable-only variations – Thinly sliced red radishes add gorgeous color and extra crunch. Julienned carrots or thinly sliced white onion are great too.

Make it extra nutty – Crush the sesame seeds lightly in a mortar and pestle before adding. The flavor intensifies and mixes into the dressing more completely.

FAQ

Can I make this ahead of time?

You can prep the dressing and the vegetables a few hours in advance, but keep them separate until just before serving. Once dressed, eat within an hour or two for the best crunch.

What cucumbers work best?

Japanese or Persian cucumbers are ideal. English cucumbers work as a substitute (scoop out seeds first). Avoid large American cucumbers – the seeds and moisture content don’t work well here.

Is this recipe gluten-free?

Yes, just swap regular soy sauce for tamari or a certified gluten-free soy sauce.

Can I reduce the sugar?

You can reduce it slightly, but don’t skip it entirely. The vinegar will taste too sharp without it. If it’s still too tart after adjusting, dilute with a small amount of water or dashi stock.

Does it need to be refrigerated?

Yes. Store it in an airtight container in the fridge. Best within the first day for optimal crunch, though it keeps for up to 3 days.

What does sunomono mean?

Sunomono (酢の物) literally means “vinegared things” in Japanese. It refers to any dish dressed with vinegar, though cucumber salad is the most common version.

Can I use this dressing on other vegetables?

Absolutely. This light sweet-and-tangy dressing works on shredded cabbage, spiralized zucchini, or even cold soba noodles.

What to Serve With This

Sunomono is a classic Japanese side dish that plays beautifully with main courses. Here are my favorite pairings:

• Teriyaki Salmon or Chicken – The tangy cucumber cuts right through the rich glaze.
• Miso Soup – A natural pairing for any Japanese-style meal.
• Steamed Japanese Rice – Simple, clean, and always the right call.
• Grilled Fish – Try it alongside miso-glazed cod or any simple pan-seared white fish.
• Japanese Curry – The refreshing crunch balances the richness of the curry sauce.

For a full clean-eating spread, pair this sunomono with our Crunchy Detox Salad – together they make the most refreshing, feel-good meal.

You May Also Like :

• 18 Cucumber Salad Recipes (Fresh & Easy!)
• Din Tai Fung Cucumber Salad Recipe (Better Than Takeout!)
• Street Corn Creamy Cucumber Chicken Salad

Warm Conclusion

This Japanese Cucumber Salad has been my go-to side dish for summers, busy weeknights, and honestly any time I just want something clean and refreshing on the table fast. The combination of that tangy-sweet dressing with the satisfying crunch of cucumber and silky wakame is genuinely hard to beat for something this simple.

Once you make it once, you’ll be making it every week. I promise. Give it a try and drop a comment below to tell me which version you made! And if you’re saving this for later, pin it to your Japanese recipes board so you can find it quickly.

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