Japanese cucumber salad in a bowl

Japanese Cucumber Salad (Sunimono)

A family-friendly Japanese cucumber salad marinated in a dressing of soy sauce, rice vinegar and sugar or agave. Serve as a side-dish or as a healthy lunchbox snack.

Course Side Dish
Cuisine Japanese
Keyword Japanese Cucumber Salad
Prep Time 15 minutes
Servings 4
Calories 53 kcal
Author Carrie Hack


  • 3 Japanese or Persian cucumbers
  • 1/4 teaspoon salt
  • 3 tablespoons rice vinegar
  • 2 teaspoons agave or 1 tablespoon of white sugar
  • 1/4 teaspoon soy sauce
  • 1/2 teaspoon Sesame seeds


  1. Slice cucumbers as thin as you can. A box grater with a slicer on the side works perfectly.
  2. Sprinkle salt over the sliced cucumbers and let sit for 5 minutes. Squeeze water out from cucumbers.

  3. In a small bowl, mix rice vinegar, agave, and soy sauce together.

  4. Combine dressing with sliced cucumbers and mix well.  Sprinkle with sesame seeds