Sunomono is a light and refreshing Japanese side dish made with thinly sliced cucumber, wakame, and a simple sweet-and-sour vinegar dressing. It is completely plant-based and especially delicious on warm days.
Serves: 2–3 ｜ Prep: 10 minutes ｜ Chill: 10–15 minutes
Table Of Contents
Ingredients
Salad
- 2 Japanese cucumbers
- 2 tbsp dried wakame
Dressing
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1½ tbsp soy sauce
Instructions
- Rehydrate the wakame. Prepare it according to the package instructions, then drain well.
- Slice the cucumber. Lightly salt it and let it sit for 5 minutes, then gently squeeze out the excess moisture.
- Make the dressing. Mix the rice vinegar, sugar, and soy sauce until the sugar dissolves.
- Combine. Add the cucumber and wakame to the dressing and toss gently.
- Chill. Refrigerate for 10–15 minutes before serving.
Watch the Recipe Video
Tips
- Remove excess moisture from the cucumber. This keeps the dressing from becoming watery.
- Drain the wakame well. The salad will stay crisp and balanced.
- Let it chill. A short rest helps the flavors blend together.
Serve cool as a refreshing appetizer or side dish with your favorite plant-based Japanese meal.
