Japanese Cucumber Salad: Amazing, Refreshing 5-Minute Side

Japanese Cucumber Salad is the crisp, tangy side you can mix in minutes—thin-sliced cucumbers tossed with rice vinegar, a touch of soy, a hint of sweetness, and nutty sesame for a cool, refreshing bite that goes with almost anything.

Why You’ll Love This Japanese Cucumber Salad

• Light, lively flavors that wake up any plate
• Just a handful of pantry ingredients and fresh cucumbers
• Ready in about 5 minutes (or 15 with a quick salt-and-rest for extra crunch)
• Meal-prep friendly and perfect for potlucks or bento boxes
• Easy to scale up and endlessly customizable with add-ins
• Naturally bright and refreshing without feeling heavy

What Is Japanese Cucumber Salad?

Japanese Cucumber Salad, often called sunomono, is a simple, vinegar-forward salad built on very thin cucumbers dressed with a balanced sweet–tangy–savory vinaigrette. The hallmark is texture: crisp, juicy slices that stay snappy while the dressing lightly seasons rather than weighs them down. Classic versions keep things minimal—vinegar, a little soy or salt, a touch of sugar, and sesame—letting cucumber’s freshness shine.

At home, two small moves make a big difference: slice the cucumbers thin and, if you have a few extra minutes, toss them with a pinch of salt and briefly press or squeeze to release excess water. That quick step concentrates flavor and keeps every bite crunchy.

Japanese Cucumber Salad

Japanese Cucumber Salad is a crisp, tangy side that comes together in minutes—thin cucumber slices tossed with a rice vinegar–soy dressing, a touch of sweetness, and nutty sesame for a refreshing, flavor-packed bite perfect for any plate.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Side Dish

Cuisine Asian, Japanese

Servings 4 servings

Calories 60 kcal

Ingredients

  

Cucumbers

• 4–5 Persian cucumbers thinly sliced; or 1–2 English cucumbers

Dressing

• 3 tbsp unseasoned rice vinegar
• 1–1½ tbsp low-sodium soy sauce or tamari
• 1–2 tsp sugar or honey to taste
• 1 tsp toasted sesame oil
• 1 small garlic clove very finely minced or grated (optional)
• 1 pinch red pepper flakes or chili oil optional, to taste

Finishing Touches

• 1–2 tsp toasted sesame seeds
• 1–2 tbsp thinly sliced scallions green parts only

Instructions

 

• Step 1 – Slice the Cucumbers: Use a sharp knife or mandoline to cut cucumbers into very thin rounds (1–2 mm). This ensures even flavor absorption and crisp texture.
• Step 2 – Optional Salt-and-Rinse: Toss sliced cucumbers with ½–¾ tsp fine salt. Let sit in a colander for 10 minutes, then gently press or squeeze to remove excess moisture. Rinse if needed and pat dry. This step enhances crunch and flavor.
• Step 3 – Make the Dressing: In a small bowl, whisk rice vinegar, soy sauce, sugar or honey, sesame oil, optional garlic, and chili flakes. Adjust sweetness or saltiness to taste.
• Step 4 – Toss and Finish: Toss cucumbers with dressing. Sprinkle with sesame seeds and sliced scallions. Serve immediately or chill 10–15 minutes for deeper flavor.
• Step 5 – Taste and Adjust: Taste before serving. If needed, add a splash of vinegar, a pinch of sugar, or a drop of sesame oil to brighten and balance the dish.

Notes

For best crunch, salt and squeeze cucumbers before dressing. This salad is best served fresh but keeps up to 2 days chilled. Add-ins like radish, wakame, or chili oil make tasty variations.

Keyword asian side dish, japanese cucumber salad, quick cucumber salad, refreshing salad, sunomono

Ingredients for Japanese Cucumber Salad

Cucumbers

• 4–5 small Persian cucumbers, thinly sliced
  or 1–2 English cucumbers, thinly sliced (peel some stripes if the skin is thick)

Dressing

• 3 tablespoons unseasoned rice vinegar
• 1–1½ tablespoons low-sodium soy sauce (or tamari)
• 1–2 teaspoons sugar or honey, to taste
• 1 teaspoon toasted sesame oil
• 1 small clove garlic, very finely minced or grated (optional)
• Pinch red pepper flakes or a few drops chili oil (optional, to taste)

Finishing Touches

• 1–2 teaspoons toasted sesame seeds
• 1–2 tablespoons thinly sliced scallions (green parts)
• Thin cucumber ribbons, extra sesame, or a few shreds of nori for garnish (optional)

Optional Crunch Boost (Quick Salt-and-Rinse)

• ½–¾ teaspoon fine salt, for salting the sliced cucumbers before dressing

Ingredient Notes

• Cucumber choice: Persian cucumbers are naturally crisp and nearly seedless. English cucumbers also work; halve lengthwise and scrape out large seeds if present for a neater look and better crunch.
• Rice vinegar: Choose unseasoned so you control sweetness. If you only have seasoned, reduce or omit added sugar.
• Soy vs. tamari: Low-sodium soy keeps the dressing bright; tamari is a good gluten-aware swap.
• Sesame oil: A little goes a long way—use it as an aroma finish, not a heavy base.
• Sweetness level: Start with less sugar and add in ½-teaspoon steps; you’re aiming for balanced tang, not dessert-sweet.
• Heat note: Red pepper flakes or a few drops of chili oil add warmth without overpowering the cucumber.

Ingredient Notes (Substitutions, Healthy Swaps, and Add-Ins)

• No soy on hand? Use ¼–½ teaspoon fine salt in the dressing, then taste and adjust.
• Lower sodium: Use half soy and half water, and season at the end with a tiny pinch of salt if needed.
• Sweetener options: Honey, white sugar, or a small amount of maple work similarly; dissolve fully before tossing.
• Add-ins: Paper-thin slices of red onion, shaved radish, or a sprinkle of chopped dill or shiso leaves.
• Sea vibe: A spoon of rehydrated sliced wakame adds briny softness and turns the salad into a classic sunomono variant.
• Crunch upgrade: Chopped roasted peanuts or a scatter of crispy shallots for texture contrast.

Step-by-Step Instructions

Step 1 – Slice the Cucumbers

Use a sharp knife or mandoline to slice cucumbers into very thin rounds (about 1–2 mm). Thin slices absorb dressing quickly and stay delicate and crisp.

Step 2 – Optional Salt-and-Rinse (Extra Crunch)

Toss the slices with ½–¾ teaspoon fine salt. Let sit 10 minutes in a colander, then gently squeeze by handfuls or press between paper towels to remove excess water. Rinse briefly if they taste salty, then pat very dry. This step concentrates flavor and keeps the salad crisp longer.

Step 3 – Make the Dressing

In a small bowl, whisk together rice vinegar, soy (or tamari), sugar or honey, sesame oil, and optional garlic and red pepper flakes. Taste and adjust sweetness or saltiness to your preference—aim for bright and balanced.

Step 4 – Toss and Finish

Combine cucumbers with dressing and toss to coat. Sprinkle sesame seeds and scallions. Serve right away for ultra-fresh snap, or chill 10–15 minutes to meld flavors.

Step 5 – Taste and Adjust

Right before serving, taste a slice. If it needs lift, add a splash of vinegar. If it needs roundness, add a pinch of sugar. If it feels flat, a second pinch of sesame seeds or a spare drop of sesame oil can bring it back to life.

Pro Tips for Success

• Uniform slicing = uniform flavor: Thin, even slices absorb dressing at the same rate for consistent seasoning.
• Don’t overdress: Cucumbers release water; start with just enough dressing to coat, then add more only if needed.
• Serve cold: A short chill intensifies crunch and makes the salad extra refreshing.
• Garnish last: Sprinkle sesame seeds and scallions just before serving to keep them vibrant.
• Batch-friendly: Double the dressing and keep it in a jar; slice cucumbers fresh so they stay crisp.

Flavor Variations

• Ginger–Sesame: Add ½ teaspoon finely grated fresh ginger to the dressing and top with extra sesame seeds.
• Citrus Pop: Swap 1 tablespoon of the vinegar with fresh lemon or lime juice for a bright twist.
• Spicy Crunch: Add chili garlic sauce to taste and thinly sliced red chilies; keep the vinegar steady so the salad stays balanced.
• Herb Garden: Stir in chopped dill or chives; both play beautifully with cucumbers.
• Wakame Sunomono: Rehydrate 2 tablespoons dried sliced wakame, drain well, and toss with the cucumbers; finish with a few extra sesame seeds.
• Cucumber–Onion: Add paper-thin red onion slices and let them sit in the dressing for 5 minutes before tossing with cucumbers to tame their bite.

Serving Suggestions

• Bento and bowls: Pack alongside rice, grilled fish or chicken, and steamed veggies for cool contrast.
• Grill nights: A perfect palate refresher with grilled meats, teriyaki-style chicken, or salmon.
• Rice and noodles: Spoon over warm rice or pair with cold noodle salads for texture and temperature contrast.
• Party platter: Serve in a small bowl with toothpicks as a crisp appetizer between heavier bites.
• Soup side: Brighten miso-style or light broth soups with a small scoop on the side.

Storage and Freezing Instructions

• Refrigerate: Best within 24 hours for peak crunch and clarity; it keeps up to 2 days though it will soften and release liquid.
• Make-ahead: Mix dressing and slice cucumbers in advance but keep them separate; toss 10–15 minutes before serving.
• Freezing: Not recommended—cucumbers become limp and watery after thawing.

Nutrition Facts (Per Serving)

Approximate values for 1 of 4 servings.

FAQ About Japanese Cucumber Salad

TastyInspo Notes

• Zest then slice: A pinch of lemon or lime zest in the dressing adds bright aroma without extra acidity.
• Sesame two ways: Use both oil and seeds for layered nuttiness; toast seeds briefly for deeper flavor.
• Ice-bath trick: After slicing, a 5-minute ice bath crisps the edges if you skipped salting; drain and pat dry well.
• Knife skills show: Angle your knife for slightly oblique slices—more surface area, more flavor absorption, prettier presentation.
• Balance meter: If the salad tastes sharp, add a pinch of sugar; if it tastes flat, add a splash of vinegar; if it tastes dull, a tiny pinch of salt wakes it up.
• Color pop: A few shreds of nori or a sprinkle of chili threads make the bowl look restaurant-ready.

Final Thoughts

Japanese Cucumber Salad is proof that simplicity can be thrilling: thin, crisp cucumbers; a bright, balanced dressing; and just enough sesame to make everything pop. Whether you salt-and-press for maximum crunch or toss and serve in five flat minutes, you’ll get a cool, refreshing side that steadies rich mains, lightens busy plates, and works at every meal. Keep rice vinegar, soy, sesame oil, and cucumbers on hand, and you’ve always got a fast path to something fresh and satisfying.