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Japanese Cucumber Salad-Sunomono Salad Recipe

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Japanese cucumber salad with red onions and black sesame seeds in a white bowl

This Japanese Cucumber Salad-Sunomono Salad Recipe consists of thinly sliced cucumber and red onion, that are coated in toasted sesame oil, a splash of rice vinegar, and tossed with toasted black sesame seeds.

It’s a fan favorite in Japanese cuisine because it’s so easy and refreshing! This salad is so yummy, it will make you think you’re dining at your local Japanese restaurant.

It’s also made with five simple ingredients and is super easy to make in fifteen minutes. What could be better?!

Ingredients for Japanese cucumber salad: cucumbers, red onion, rice vinegar, sesame oil, black sesame seeds, and salt
All the ingredients you need for a delicious Japanese cucumber salad.

What is Japanese Cucumber Salad?

Sunomono is a traditional Japanese salad made from thinly sliced cucumbers marinated in a tangy vinegar dressing (and sometimes with a touch of soy sauce for added depth). It is refreshing and crisp, which makes it a favorite side dish often accompanying main meals in Japan and easy for all home cooks.

This cucumber salad recipe uses Japanese cucumbers, which are slender, dark green, and bumpy in texture. These cucumbers have some crispness and mild flavor, which makes them ideal for salads and pickling. Japanese cucumbers are often seedless or have tiny seeds, so there’s no need to deseed them before using them. 

If Japanese cucumbers aren’t available, you can also use Persian, Korean, Hot House, or English cucumbers. If you use large English cucumbers, remove the seeds, which can be a bit watery. Avoid using regular garden or slicing cucumbers, as they have high water content and larger seeds.

How to Make Japanese Cucumber Salad (Sunomono)?

I’m obsessed with Sunomono because it’s quick, simple, delicious, and pairs with almost anything!

It’s also made with five simple ingredients and is super easy to make in fifteen minutes.What could be better?!

Ingredients

Here’s what you’ll need to make this Japanese cucumber salad recipe:

Japanese Cucumbers: These long and skinny cucumbers have a fantastic crunch. However, any cucumber will work for this salad. 

Red Onion: Thinly sliced onion adds the perfect sweetness with the vinegar.

Toasted Sesame Oil:  I always use toasted sesame for a deeper flavor.

Rice Wine Vinegar: This adds a soft acid to pickle the cucumber and onion. This adds a soft acid to pickle the cucumber and onion. If making a double batch, start first with 1/4 cup rice vinegar, then adjust seasoning accordingly.

Black Sesame Seeds: I like using black seeds for color, but toasted white sesame seeds will also work. (Toasted sesame seeds can be found at most Asian grocery stores.)

Kosher Salt: I only use kosher salt in all my recipes. It’s simply the best!

Find the full recipe with ingredients and directions below.

Optional Ingredients and Substitutions

If you’re missing some ingredients, here are alternatives to help you enjoy a flavor similar to traditional Sunomono:

Vinegar: You can also use apple cider vinegar or champagne vinegar.

Oils: For a unique twist, try substituting with a hint of miso for depth in flavor. If you are allergic to nuts or seeds, use olive oil or avocado oil and toasted coconut in place of sesame seeds.

Additional Flavor: Add a teaspoon of soy sauce for umami or tamari for a gluten-free option. Include wakame seaweed for texture and authenticity, or add crushed red pepper flakes, togarashi, chili crisp, or chili oil for heat.

Directions

Gather and Prep Ingredients: Use a Japanese mandolin slicer or a sharp knife to thinly slice the cucumbers and red onion. (Refer to how to slice an onion for a more in depth tutorial.)

Slicing cucumbers thinly on a mandolin for Japanese cucumber salad.
Thinly sliced cucumbers on a mandolin, a key step in making Japanese cucumber salad.
Slicing red onions thinly on a mandolin for Japanese cucumber salad.
Thinly slicing red onions on a mandolin for inclusion in a Japanese cucumber salad.

Add to a Bowl: Place the thin slices of cucumber and onion into a large bowl, and add the sesame oil, rice vinegar, black sesame seeds, and salt.

Adding sesame oil, rice vinegar, black sesame seeds, and salt to thinly sliced cucumber and onion for Japanese cucumber salad.
Sesame oil, rice vinegar, black sesame seeds, and salt being added to sliced cucumbers and onions.

Toss: Use a large spoon to mix until well combined. Serve and enjoy.

Hand tossing the ingredients of Japanese cucumber salad to ensure even coating and flavor.
Final mixing of Japanese cucumber salad with sesame oil, black sesame seeds, and salt

What To Serve With Japanese Cucumber Salad (Sunomono)?

This Japanese cucumber salad is amazing with protein, simple vegetable sides, noodles, and rice.

Check out my favorite pairing below.

Proteins: Pair this Asian salad with this yummy Korean braised beed, galbi jjim, a crunchy and rich chicken katsu curry, or an addictive teriyaki chicken recipe, a succulent pork chashu, or a light and addictive salmon sashimi. You can also make non-asian proteins, like this pan-seared salmon or duck breast recipe, this vegetarian saganaki (crispy fried cheese), and even a soft-boiled egg. 

Veggies: Similarly, I love pairing this salad with this simple Asian baby bok choy, these pickled carrots and daikon, this turnip recipe, and even this how-to-make kimchi tutorial. 

Noodles & Rice: Try this pork Vietnamese noodle bowl, bun thit nuong, or these healthy, sweet potato noodles or shiitake noodle recipe, or this oh-so-yummy egg fried rice or healthier steamed rice.

Storage Instructions

This salad is fantastic to make several hours ahead, as the cucumbers pickle quite nicely. However, I don’t recommend freezing this salad, as the vegetables are best eaten fresh. 


Refrigerator: You can store in an airtight container for up to 4-5 days in your refrigerator.

FAQs

What do Japanese cucumbers taste like?

Japanese cucumbers have a fresh, crisp texture and a mild flavor. Unlike other cucumber varieties, they are less bitter and slightly sweet, with a clean, refreshing aftertaste.

Do you peel cucumbers for Sonomono salad?

This recipe uses Japanese cucumbers (if you’re using other cucumber, I would still keep the skin on) with very thin skin, so I prefer not to peel them. The skin gives the salad more texture and color.


How to slice cucumbers for this Japanese salad?

I use a Japanese mandolin to slice the cucumber and red onion super thin. However, you can use a very sharp knife.

If you invest in a mandolin, I also highly recommend using it for these other delicious and simple salads: Persimmon SaladCorn Salad, Brussel Sprouts Salad, and Farro Salad. You can pair these salads with your favorite grilled chicken or other protein, and they’ll be the star of your next dinner party or soiree! 

How does adding salt to cucumbers affect their taste?

Salting cucumbers helps draw out excess moisture, effectively “cooking” them. For enhanced results, add 2 teaspoons salt to sliced cucumbers and let them sit for 20 minutes. Then, discard the liquid, rinse off any remaining salt, and mix in the other salad dressing ingredients.
I also use this same salting cucumber technique in this delicious Cucumber Tomato Salad. The salt helps to bring out the vegetables’ natural sweetness and flavor.


Is Japanese cucumber salad good for you?

Yes, Japanese cucumber salad is healthy. It’s low in calories and rich in vitamins and minerals, especially if you eat the cucumber skins. The rice vinegar dressing is light and lower in calories compared to creamy dressings. However, watch the added salt or soy sauce as they can increase the sodium content.

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Japanese cucumber salad with red onions and black sesame seeds in a white bowl

Japanese Cucumber Salad (Sunomono)

This Asian-inspired Japanese cucumber salad is one of my favorites because it's outrageously easy to make, has a beautiful texture, and pairs with any protein!
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Salads, Side Dish, Vegan, Vegetable Sides
Cuisine American-Japanese
Servings 4
Calories 69 kcal

Ingredients
  

  • 2 Japanese cucumbers, sliced into thin rounds (English or Persian cucumbers will work as well)
  • 1/4 red onion, thinly sliced
  • 1 tbsp sesame oil
  • 2 1/2 tbsp rice vinegar
  • 1 tbsp black sesame seeds, toasted (white will work as well)
  • 1/4 tsp Kosher salt

Instructions
 

  • Combine all ingredients in a large mixing bowl.
  • Season to taste with salt if necessary.

Notes

Do you peel cucumbers for Sonomono salad?
This recipe uses Japanese cucumbers (if you’re using other cucumber, I would still keep the skin on) with very thin skin, so I prefer not to peel them. The skin gives the salad more texture and color.

How to slice cucumbers for this Japanese salad?
I use a Japanese mandolin to slice the cucumber and red onion super thin. However, you can use a very sharp knife.
If you invest in a mandolin, I also highly recommend using it to make this easy Persimmon SaladCorn Salad, Brussel Sprouts Salad, and Farro Salad. You can pair these salads with your favorite grilled chicken or other protein, and they’ll be the star of your next dinner party or soiree! 
How does adding salt to cucumbers affect their taste?
Salting cucumbers helps draw out excess moisture, effectively “cooking” them. For enhanced results, add 2 teaspoons salt to sliced cucumbers and let them sit for 20 minutes. Then, discard the liquid, rinse off any remaining salt, and mix in the other salad dressing ingredients. 
I also use this same salting cucumber technique in this delicious Cucumber Tomato Salad. The salt helps to bring out the vegetables’ natural sweetness and flavor.
 
Storage Instructions
This salad is fantastic to make several hours ahead, as the cucumbers pickle quite nicely. However, I don’t recommend freezing this salad; the vegetables are best eaten fresh. 
Refrigerator: You can store in an airtight container for up to 4-5 days in your refrigerator.
 

Nutrition

Calories: 69kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 149mgPotassium: 240mgFiber: 1gSugar: 3gVitamin A: 158IUVitamin C: 5mgCalcium: 46mgIron: 1mg
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3 Comments

  1. Made this for my kids on a busy week night and it has insta my become a fan favorite! So simple, so clean, so delish! Thank you!

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About Sarah
Sarah blair

Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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