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Sunomono (Vegan Japanese Cucumber Salad Recipe)
5 from 12 votes

Sunomono (Vegan Japanese Cucumber Salad Recipe)

Sunomono is a crisp Japanese cucumber salad featuring thinly sliced Persian cucumbers lightly salted and dressed in a tangy sauce of rice vinegar, tamari, sugar, and citrus zest. Optional wakame seaweed adds a silky texture while toasted sesame seeds and minced garlic boost its savory notes. This chilled salad combines refreshing crunch with a balanced sweet and acidic dressing, making it a light accompaniment to many meals.

Prep Time
4 mins
Brining Time
10 mins
Total Time
14 mins
Servings: 3 cups
Calories: 62 kcal
Course: Salad
Cuisine: Japanese

Ingredients

Cucumber Prep:
  • 12 ounces cucumber 4 medium size, Persian
  • 1 ½ teaspoons salt
Optional Sea Vegetables:
  • 1 tablespoon dried wakame
  • ½ cup water 120 ml, boiling
Dressing:
  • ½ teaspoon white sesame seeds toasted
  • ½ teaspoon black sesame seeds toasted
  • ½ teaspoon garlic minced
  • 4 teaspoons rice vinegar
  • 2 teaspoons tamari
  • 2 teaspoons sugar or agave nectar
  • 1 teaspoon lemon zest or yuzu zest
  • 1 teaspoon sesame oil optional
  • ½ teaspoon shichimi togarashi optional
Optional Garnishes:
  • 2 scallions thinly sliced
  • 2 teaspoons furikake

Instructions

    Cup of Yum
  1. Either by hand, with a vegetable peeler, or a mandoline, thinly slice the cucumbers into rounds and place them in a bowl. Sprinkle with the salt, tossing to coat evenly.
  2. Let the cucumbers sit for 10 minutes, then rinse thoroughly under cold water. Gently squeeze out excess water and set the cucumbers aside.
  3. In the meantime, if using wakame, place it in a heatproof bowl, cover with the boiling water, and soak for 5 minutes until rehydrated. Drain, squeeze out excess water, and set aside.
  4. In a small bowl, whisk together the white and black sesame seeds, minced garlic, rice vinegar, tamari, citrus zest, sugar, and sesame oil (if using). Add the shichimi togarashi if desired.
  5. Combine the prepared cucumbers and rehydrated wakame (if you are using it) in a mixing bowl. Pour the dressing over the salad and toss gently to coat.
  6. Transfer to a serving dish and, optionally, garnish with sliced scallions or furikake. Serve immediately or chill before serving.

Notes

  • Massage salt gently into cucumber slices to help release excess water for a crisp texture.
  • After rinsing salted cucumbers, drain them well to keep the salad from becoming watery.
  • Use unseasoned rice vinegar for a balanced dressing acidity or adjust vinegar type to taste.
  • Thoroughly squeeze rehydrated wakame to avoid diluting the dressing or soggy salad.
  • Handle mandoline slicers carefully to avoid injury when thinly slicing cucumbers.

Nutrition Information

Calories 62kcal (3%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 2g (3%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 1692mg (71%) Potassium 252mg (5%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 365IU (7%) Vitamin C 6mg (7%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 3 cups

Amount Per Serving

Calories 62

% Daily Value*

Calories 62kcal 3%
Carbohydrates 10g 3%
Protein 2g 4%
Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 1692mg 71%
Potassium 252mg 5%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 365IU 7%
Vitamin C 6mg 7%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.