Sunomono Salad Recipe (Japanese Cucumber Salad)

Serves 2
6 mins prep
2 mins cook
8 mins total

Looking for a light and refreshing addition to your meals? Try this easy and quick Japanese Sunomono Salad!

0 servings

  1. Slice Cucumber: Wash the cucumber, cut off the ends, and slice it thinly using a slicer.
  2. Add Salt: Place the slices in a medium bowl and sprinkle with salt. Let the cucumbers sit for about 5 minutes.
  3. Soak Seaweed: While the cucumbers are sitting, take a small bowl and soak the dried wakame seaweed in cold water for about 5 minutes until it is rehydrated. Drain the seaweed completely.
  4. Add Seasoning: Once the cucumbers have sat for 5 minutes, remove any excess water and add rice vinegar, sugar, and soy sauce to the bowl. Toss the cucumbers well with the seasoning.
  5. Add Wakame Seaweed: Finally, add the rehydrated wakame seaweed to the bowl and toss everything together. 
  6. Topping: Sprinkle toasted white sesame seeds over the salad.
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Sunomono Salad Recipe (Japanese Cucumber Salad) | Chef JA Cooks