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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!
Course Salad
Cuisine Japanese
Keyword cucumber salad recipe, cucumber salad vinegar, Japanese cucumber salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 46kcal


  • 2 Persian or Japanese Cucumbers
  • 1 tsp Salt
  • 1 tbsp Dried Seaweed
  • 2 tsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 2 tbsp Rice Vinegar
  • 1/2 tsp Soy Sauce
  • 1 tsp Sesame Seed


  • 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 sweetener 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).



Calories: 46kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 636mg | Potassium: 417mg | Fiber: 2g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1mg