Sunomono is a light, refreshing Japanese cucumber salad tossed in a delicate sweet and tangy rice vinegar dressing. This classic Japanese side dish combines thinly sliced cucumbers with a simple vinegar sauce and fresh scallions, creating a crisp and clean flavor that perfectly balances richer Japanese meals.

Sunomono literally means “vinegared dish” in Japanese cuisine. It is a traditional Japanese side dish commonly served with sushi, grilled fish, rice bowls, and bento meals. Because it is quick to prepare and incredibly refreshing, it has become one of the most popular Japanese cucumber salad recipes worldwide.

Why Japanese Sunomono Salad Is So Popular

This easy Japanese cucumber salad is beloved because it’s light, healthy, and requires only a few simple ingredients. The vinegar dressing enhances the natural sweetness of the cucumbers while scallions add a mild savory bite. The result is a dish that is crisp, tangy, slightly sweet, and extremely refreshing.

In Japan, sunomono is often served in small portions as a palate cleanser between dishes. It’s also valued for being low calorie, gluten-free, and naturally vegan, making it a great addition to many healthy diets.

Recipe for 4 Servings

INGREDIENTS FOR JAPANESE SUNOMONO (CUCUMBER SALAD)

Vegetables

• Cucumbers – thinly sliced for the crisp base of the salad
• Scallions – finely sliced garnish that adds fresh onion flavor

Seasonings & Dressing

• Rice vinegar – provides the classic tangy flavor of sunomono
• Sugar – balances the acidity of the vinegar
• Salt – lightly seasons the cucumbers and draws out moisture
• Soy sauce (optional) – adds subtle umami depth
• Sesame seeds – optional garnish that adds nutty flavor

HOW TO MAKE JAPANESE SUNOMONO (CUCUMBER SALAD)

1. Slice the cucumbers very thin using a knife or mandoline for the best texture.
2. Salt the cucumbers. Place the sliced cucumbers in a bowl, sprinkle with salt, and let sit for about 10 minutes. This removes excess water and keeps the salad crisp.
3. Drain and squeeze. Gently squeeze the cucumbers to remove excess liquid, then set aside.
4. Make the dressing. In a small bowl, whisk together rice vinegar, sugar, and optional soy sauce until the sugar dissolves.
5. Combine the salad. Add the cucumbers to a mixing bowl and pour the vinegar dressing over them. Toss gently to coat.
6. Add garnish. Sprinkle with sliced scallions and sesame seeds.
7. Chill and serve. Let the salad rest in the refrigerator for 10–15 minutes to allow the flavors to meld before serving.

DIETARY INFORMATION

Sunomono fits many dietary preferences:

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Low-Calorie
• Paleo Friendly (if sugar is replaced with honey)
• Keto Friendly (use monk fruit or erythritol instead of sugar)

Recipe Tips

• Use Japanese or Persian cucumbers if possible since they have thinner skins and fewer seeds.
• Slice cucumbers very thin for authentic sunomono texture. A mandoline works best.
• Let the salad chill for at least 10 minutes to allow the vinegar dressing to absorb.
• Add wakame seaweed for a more traditional restaurant-style sunomono.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Dietary Substitutions

• Vegan: Already vegan.
• Gluten-free: Use tamari or omit soy sauce.
• Low-carb/Keto: Replace sugar with monk fruit sweetener.
• Paleo: Use honey instead of sugar.
• Extra low-calorie: Reduce sugar or use a natural sweetener.

Serving Ideas

This Japanese cucumber salad pairs beautifully with many Japanese dishes:

• Sushi or sashimi
• Authentic Chicken Teriyaki (30-Minute Recipe)Teriyaki chicken or salmon
• Japanese ramen
• Donburi rice bowls
• Tempura
• Grilled fish
• Bento lunch boxes

The crisp acidity of sunomono helps balance richer dishes and refresh the palate between bites.

For more Japanese salad ideas, read our Guide to Popular Japanese Salads and Dressings.

Did you make this recipe?

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