Go Back
+ servings
Sunomono cucumber salad recipe | Simple, healthy & refreshing dish!
Print Pin
No ratings yet

Simple Sunomono Cucumber & Wakame salad

What makes this cucumber salad special is the combination of flavors. The salty, sweet, and sour flavors combine with the crunchy Wakame seaweed for a delicious crunchy healthy salad.
Course Salad
Cuisine Japanese
Diet Low Calorie
Cook Time 15 minutes
Servings 2 people
Author Joost Nusselder
Cost $5


  • 2 Japanese or Persian cucumbers
  • 1 tsp salt Kosher is best
  • 1 tbsp dried Wakame seaweed
  • 1/2 tbsp sesame seeds toasted
  • 4 tbsp unseasoned rice vinegar
  • 1/2 tsp soy sauce
  • 2 tbsp white sugar


  • Wash and dry the fresh cucumbers.
  • Peel the cucumber roughly so there's still some skin left to give the salad a nice color.
  • Cut the cucumbers into thin round slices. You can use a vegetable mandoline slicer to get the right size.
  • Put the cucumbers into a bowl and sprinkle 1/2 tsp of salt onto them. Use your hands to massage the salt into the cucumbers. Set aside and let them absorb the salt.
  • Soak the wakame seaweed in a bowl of water until it rehydrates. This takes approximately 8-10 minutes.
  • Make the dressing: combine the rice vinegar, 1/2 tsp of salt, sugar, and soy sauce. Mix it well using a whisk. Make sure the salt and sugar dissolves.
  • Drain the liquid from the salted cucumber slices. You can squeeze out the liquid using your hand.
  • Drain the wakame seaweed and add on top of the cucumber.
  • Combine with the dressing and sprinkle sesame seeds on top. Now you are ready to eat.