Japanese Cucumber Salad (Sunomono)

If you’re craving something light, crisp, and refreshing, this Japanese cucumber salad is the perfect simple side dish. Inspired by traditional sunomono, it features thinly sliced cucumbers tossed in a tangy rice vinegar dressing with ginger, sesame oil, and seaweed.

It’s clean, minimal, and comes together in minutes — the kind of fresh recipe that pairs beautifully with grilled fish, rice bowls, or weeknight dinners.

Why You’ll Love This Japanese Cucumber Salad

• Light and hydrating with bright, balanced flavor

• Made with simple, wholesome ingredients

• Naturally dairy-free and gluten-free (when using tamari)

• Ready in under 20 minutes

The combination of crisp cucumbers and savory sesame-ginger dressing makes this dish refreshing without feeling heavy.

Ingredients for Japanese Cucumber Salad

• ½ large cucumber, very thinly sliced

• Pinch of pink Himalayan salt

• 3 tablespoons rice vinegar

• 2 tablespoons filtered water

• ½ tablespoon liquid aminos (or tamari)

• 1 tablespoon dried seaweed (about 3 snack-size sheets), torn into small pieces

• 1 teaspoon fresh ginger, julienned

• ½ tablespoon toasted sesame oil

How to Make This Japanese Cucumber Salad

1. Salt the Cucumbers

Thinly slice the cucumber into delicate rounds (a mandoline works beautifully). Place in a bowl and sprinkle lightly with salt. Let sit for 10–15 minutes to draw out excess moisture.

2. Prepare the Dressing

In a separate bowl, whisk together the rice vinegar, water, liquid aminos, ginger, and sesame oil until combined.

3. Soften the Seaweed

Tear the seaweed into small pieces and add it to the dressing. Let it soak for a few minutes to soften and infuse the mixture with subtle umami flavor.

4. Assemble

Gently squeeze excess liquid from the cucumbers and return them to the bowl. Pour the dressing over the top and toss lightly to coat.

5. Serve

Enjoy immediately for maximum crunch, or refrigerate for 10–20 minutes to allow the flavors to meld.

Tips for the Best Flavor

• Slice cucumbers thinly for the most delicate texture.

• Don’t skip salting — it prevents a watery salad.

• Chill briefly before serving to enhance the tangy flavor.

• Finish with sesame seeds or sliced scallions for extra texture.

This simple, vinegar-based cucumber salad is bright, clean, and effortlessly elegant — the perfect refreshing side for warm days or balanced weeknight meals.

If you like this recipe you’ll love these chicken lettuce wraps!

Japanese Inspired Cucumber Salad

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5 from 1 review

• Author: Heather Love

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Ingredients

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• ½ large cucumber, very thinly sliced

• Pinch of pink Himalayan salt

• 3 tablespoons rice vinegar

• 2 tablespoons filtered water

• ½ tablespoon liquid aminos (or tamari)

• 1 tablespoon dried seaweed (about 3 snack-size sheets), torn into small pieces

• 1 teaspoon fresh ginger, julienned

• ½ tablespoon toasted sesame oil

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Instructions

• Slice the Cucumber
  Thinly slice the cucumber into delicate rounds (a mandoline works beautifully here). Place the slices in a small bowl and sprinkle lightly with salt. Let them sit for 10–15 minutes to draw out excess moisture.

• Prepare the Dressing
  In a separate bowl, whisk together the rice vinegar, water, liquid aminos, fresh ginger, and sesame oil until well combined.

• Soften the Seaweed
  Tear the seaweed into small, thin pieces and add it to the dressing. Allow it to soak for a few minutes so it softens and infuses the liquid with flavor. Stir gently to combine.

• Assemble the Salad
  Lightly squeeze any excess moisture from the cucumbers, then return them to the bowl. Pour the dressing over the cucumbers and toss gently until evenly coated.

• Serve
  Serve immediately for a crisp texture, or refrigerate for 10–20 minutes to allow the flavors to deepen before serving.

Notes

*I buy the small grab and go seaweed packs (ie: sea snax)