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Japanese sunomono cucumber salad served in a bowl topped with toasted sesame seeds.
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Japanese Cucumber Salad Sunomono

Explore the delightful flavors of my Japanese Cucumber Salad recipe, also known as Sunomono. This quick and easy salad boasts a perfect balance of sweet and sour notes. Perfect for any meal or occasion.
Course Salad
Cuisine Japanese
Keyword Japanese cucumber recipe, Japanese cucumber salad recipe, sunomono recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 46kcal

Ingredients

  • 2 Cucumbers Persian, Japanese or baby cucumbers
  • 1 tsp Salt
  • 1 tbsp Dried Seaweed
  • 2 tsp Sweetener your preferred sweetener
  • 2 tbsp Rice Vinegar
  • 1/2 tsp Soy Sauce
  • 1 tsp Toasted Sesame Seed

Instructions

  • Gather all the ingredients.
  • Fill a bowl of water and add the dried seaweed. It should re-hydrate in about 5 minutes.
    Seaweed being rehydrated in a bowl of water.
  • Mix rice vinegar, sweetener, soy sauce, and toasted sesame seeds in a bowl.
    Japanese cucumber salad sunomono dressing in a bowl.
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber. Repeat with the other cucumber.
    Salted cucumber.
  • Cut the cucumbers into 1/4 inch slices and place into a serving bowl.
    Sliced cucumber in a bowl.
  • Once the seaweed is re-hydrated, squeeze excess water from the seaweed and add into the serving bowl. Pour dressing, toss and keep refrigerated until ready to serve (best to serve within 30 min - 1 hour).
    Japanese cucumber salad sunomono in a bowl.

Video

Nutrition

Calories: 46kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 636mg | Potassium: 417mg | Fiber: 2g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1mg