Japanese Cucumber and Wakame Salad

This refreshing and texturally balanced Japanese Cucumber and Wakame Salad, known as Sunomono, is a staple in traditional Japanese cuisine. Light, tangy, and subtly sweet with a delicate crunch from the cucumber and a silky toothsome contrast from the rehydrated wakame, it’s a dish that refreshes and resets the palate. Its simplicity is what makes this salad truly elegant, making it perfect as an appetizer or side dish to accompany rich main dishes like grilled fish or tempura.

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Prep Time 15

Total Time 15

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 17 kcal

Equipment

Mandoline slicer or sharp chef’s knife
Small mixing bowl
Large mixing bowl
Measuring spoons
Fine mesh strainer

Ingredients

For the Salad Base:

2 each Japanese cucumbers very thinly sliced; Persian cucumbers may be substituted
0.25 cup dried wakame seaweed use high-quality Japanese wakame for proper texture

For the Dressing:

3 tablespoons rice vinegar unseasoned preferred
1 tablespoon granulated sugar to taste
0.5 teaspoon soy sauce light soy sauce for gentle umami
0.25 teaspoon sea salt for salting cucumbers

Optional Garnish:

1 teaspoon toasted sesame seeds lightly crushed for aroma

Instructions

Soak the wakame in a bowl of cold water for 10 minutes until fully rehydrated and expanded. Drain in a fine mesh strainer and gently squeeze out excess water. Set aside.
Thinly slice the Japanese cucumbers using a mandoline or sharp knife. Sprinkle with 1/4 teaspoon sea salt and let sit for 5 minutes to draw out moisture. Then, lightly squeeze the cucumbers to remove excess liquid.
In a small mixing bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar is dissolved.
In a large mixing bowl, combine the drained wakame and squeezed cucumbers. Pour the dressing over and toss gently to coat evenly. Chill in the refrigerator for 5 minutes before serving.
When ready to serve, gently toss again and transfer to individual bowls. Garnish with toasted sesame seeds if desired.

Notes

Use seedless cucumbers to avoid excess moisture and bitterness. Japanese or Persian varieties work best.
For a spicier kick, add a touch of grated ginger or a dash of chili oil.
Substitute rice vinegar with apple cider vinegar if necessary, but use less sugar to balance acidity.
This salad can be made up to 2 hours ahead. Just wait to garnish with sesame until serving.

Nutrition

Calories: 17kcalCarbohydrates: 3gProtein: 0.2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 190mgPotassium: 5mgFiber: 0.1gSugar: 3gVitamin A: 2IUVitamin C: 0.03mgCalcium: 6mgIron: 0.1mg

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