Japanese Sunomono Cucumber Salad

A crispy cucumber salad recipe tossed in an addicting sweet and sour Japanese style vinegar marinade.  This super simple Japanese cucumber salad recipe is one you don’t want to miss.  One bite and you won’t be able to stop!

This cucumber salad recipe is inspired by the traditional Japanese dish called sunomono.  It goes perfectly with just about any meal and is probably the easiest side dish you will make.

Japanese sunomono cucumber salad served in a bowl topped with toasted sesame seeds.

What is Japanese Cucumber Salad also known as Sunomono?

Crunchy cucumbers are tossed in a vinegary sauce making it both sour and sweet.  To make this dish keto friendly, I used a monkfruit erythritol blend sweetener to keep carbs low and sugar free.

What kind of cucumbers should I use for this recipe?

I recommend using crunchy cucumber such as Japanese cucumbers aka kyuri, Persian cucumbers or baby cucumbers.

What’s the difference between white distilled vinegar and rice vinegar?

White distilled vinegar is very acidic with a strong tart, sour taste while rice vinegar has a more mild and delicate flavor that is slightly sour and a hint of sweetness.

Should you keep the skin on cucumbers?

Since the cucumber skin is the most nutrient dense part of the cucumber, it is best for health benefits to keep the skin on.  But you might notice many Japanese cucumber recipes where the skin is peeled every other stroke.

This is just for aesthetic purposes so doing so is not necessary and definitely a personal preference.

Japanese sunomono cucumber salad served in a bowl topped with toasted sesame seeds, top down shot.

What are the health benefits of cucumbers and are they keto friendly?

Cucumbers are rich in phytonutrients and vitamin K.  At only 3 net carbs per medium cucumber, they are a great keto friendly vegetables to add to your diet.

Tips for making Japanese cucumber salad recipe?

  • Best eaten shortly after made to prevent sogginess, optimally within an hour.
  • Best served chilled.
  • If you prefer a big crunch, don’t slice them too thin.

Japanese sunomono cucumber salad served in a bowl being picked up with a pair of chopsticks.

Did you have other recipes that use cucumbers?

Now, let’s get making this Japanese Sunomono Cucumber Salad recipe!

  • Prepping Time 5M
  • Total Time 5M
  • Net Carb/Serv ~2g
  • Servings 2

Ingredients

Directions

1) Gather all the ingredients.

Japanese Cucumber Salad Recipe (1)

2) Fill a bowl of water and add the Dried Seaweed.  It should re-hydrate in about 5 minutes.

Japanese Cucumber Salad Recipe (20)

3) In a small fry pan, add Monkfruit Erythritol Blend and Rice Vinegar.  Bring to a soft boil, then remove from heat and transfer to a mixing bowl.

Japanese Cucumber Salad Recipe (21)

Japanese Cucumber Salad Recipe (26)

4) Add Soy Sauce, Toasted Sesame Seeds into the same mixing bowl to create dressing.

Japanese Cucumber Salad Recipe (278)

5) With a vegetable peeler, peel the skin off the cucumbers every other stroke.  Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber.  Repeat with the other cucumber.

Japanese Cucumber Salad Recipe (23)

Japanese Cucumber Salad Recipe (13)

6) Cut the cucumbers into 1/4 inch slices and place into a serving bowl.

Japanese Cucumber Salad Recipe (24)

7) Once the seaweed is re-hydrated, squeeze excess water from the seaweed and add into the serving bowl.  Pour dressing, toss and keep refrigerated until ready to serve (best to serve within 30 min – 1 hour).

Japanese Cucumber Salad Recipe (25)

Hope you enjoy your Japanese Sunomono Cucumber Salad !

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Japanese sunomono cucumber salad served in a bowl topped with toasted sesame seeds.

 

Japanese sunomono cucumber salad served in a bowl being picked up with a pair of chopsticks.

 

Japanese sunomono cucumber salad served in a bowl topped with toasted sesame seeds.

Japanese Sunomono Cucumber Salad

A crispy cucumber salad recipe tossed in an addicting sweet and sour Japanese style vinegar marinade. This super simple Japanese cucumber salad recipe is one you don’t want to miss. One bite and you won’t be able to stop!
5 from 8 votes
Course: Salad
Cuisine: Japanese
Keyword: cucumber salad recipe, cucumber salad vinegar, Japanese cucumber salad
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Print Recipe
Calories: 45kcal

Ingredients

  • 2 Persian or Japanese Cucumbers
  • 1 tsp Salt
  • 1 tbsp Dried Seaweed
  • 2 tsp Monkfruit Erythritol Blend
  • 2 tbsp Rice Vinegar
  • 1/2 tsp Soy Sauce
  • 1 tsp Sesame Seed

Instructions

  • Gather all the ingredients.
  • Fill a bowl of water and add the Dried Seaweed. It should re-hydrate in about 5 minutes.
  • In a small Teflon fry pan, add Monkfruit Erythritol Blend and Rice Vinegar. Bring to a soft boil, then remove from heat and transfer to a mixing bowl.
  • Add Soy Sauce, Toasted Sesame Seeds into the same mixing bowl to create dressing.
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber. Repeat with the other cucumber.
  • Cut the cucumbers into 1/4 inch slices and place into a serving bowl.
  • Once the seaweed is re-hydrated, squeeze excess water from the seaweed and add into the serving bowl. Pour dressing, toss and keep refrigerated until ready to serve (best to serve within 30 min - 1 hour).

Video

Nutrition

Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1253mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 1mg
*Values Based Per Serving
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