This healthy and refreshing Japanese Cucumber Salad (Sunomono) is quick to prepare and full of bright, balanced flavor. Crisp sliced cucumbers are dressed with a simple Asian-style mixture of low-sodium soy sauce, rice vinegar, sesame oil, and a touch of brown sugar, then finished with garlic, crushed red pepper and sesame seeds for texture and aroma. It’s a light, vibrant side that becomes even better if you let it rest for a short time to marry the flavors.
If you enjoy easy side dish recipes, try Quick Pickled Red Onions or Cucumber Avocado Salad for more fresh, simple ideas.
What Is Japanese Cucumber Salad?
This easy side is simply sliced cucumbers tossed in an Asian-style dressing: low-sodium soy sauce, rice vinegar, toasted sesame oil, brown sugar, minced garlic, and a pinch of crushed red pepper flakes. Top with toasted sesame seeds for crunch and serve immediately or let it sit about 30 minutes to deepen the flavors.
This salad is ideal for warm weather: light, refreshing and satisfying without being heavy. It’s great at barbecues or weeknight dinners alongside simply grilled proteins and roasted vegetables.
The salad also works well for meal prep when stored briefly in the refrigerator. Serve with grilled chicken or fish and a side of steamed or roasted vegetables for a balanced, colorful meal.
Variations
- More Asian depth: Stir in a dash of fish sauce or fresh Thai basil for extra umami and fragrance.
- Extra vegetables: Add shredded carrots, thinly sliced red onion, or bell pepper for color and crunch.
- Make it heartier: Toss in chopped roasted peanuts or sliced almonds to add texture and protein.
- Turn into a green salad: Layer the cucumber mix over mixed greens or spinach and add cooked chicken or tofu for a main-dish salad.
- Spicy switch: Replace crushed red pepper with sliced jalapeño or serrano for fresh heat.
How to make easy cucumber salad
- Slice fresh cucumbers to your preferred thickness and place them in a bowl.
- Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic and crushed red pepper in a small bowl until smooth.
- Pour the dressing over the cucumbers and toss to coat evenly. Garnish with sesame seeds and extra red pepper if desired. Serve right away or refrigerate briefly for a more developed flavor.
- Make-ahead tips: Store the prepared salad in an airtight container in the refrigerator for up to 2 days. Longer storage will soften the cucumbers as the acid in the dressing breaks them down.
- For a playful twist, serve the salad alongside dumplings or noodles for a light, Asian-inspired meal.
What to serve with cucumber salad
- Mongolian Beef
- Honey Garlic Sesame Chicken
- Teriyaki Salmon
- Sesame Beef
- Fried Rice or Garlic Fried Rice
- Szechuan-style dishes
- Shrimp or Beef Fried Rice
- Vegetable Spring Rolls
- Chicken Katsu
- Kung Pao Shrimp
- Vermicelli Noodle Bowls
- Homemade Egg Rolls
More Side Dish Recipes To Try
- Quick Pickled Red Onions
- Cucumber Avocado Salad
- Air Fryer Vegetables
- Broccoli Salad
- Vegetable Chow Mein
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Japanese Cucumber Salad
Ingredients
- 3 mini Persian cucumbers, sliced (about 3 cups)
- 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp light brown sugar, or more if you like it sweeter
- 1 clove garlic, minced
- 1/4 tsp crushed red pepper flakes, or more if you like it spicy
- sesame seeds, for garnish
Instructions
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Combine soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic and crushed red pepper flakes in a small bowl and whisk until the sugar dissolves.
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Pour the dressing over the sliced cucumbers and toss to coat evenly. Garnish with sesame seeds and additional crushed red pepper if desired. Serve immediately or chill briefly to let flavors meld.
Nutrition Information
Carbohydrates: 7g
Protein: 2g
Fat: 1g
Sodium: 274mg
Potassium: 327mg
Fiber: 2g
Sugar: 4g
Vitamin A: 199 IU
Vitamin C: 7 mg
Calcium: 36 mg
Iron: 1 mg
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