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close up shot of japanese cucumber salad with seaweed, mung bean noodles and sesame seeds

Sunomono (Japanese Cucumber Salad)

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5 from 2 reviews

  • Author: Lisa Kitahara
  • Total Time: 10 minutes
  • Yield: 2 servings 1x


Sunomono Salad is the perfect summer salad or side dish featuring cucumbers, wakame and mung bean noodles tossed in a vinegar based sweet and sour dressing. This Japanese Cucumber Salad is incredibly easy and quick to make, no cooking involved!




  1. Pour boiled water over wakame and mung bean noodles, fully submerged. Let it sit for 5-8 minutes, until wakame has expanded and noodles are softened. Pat them dry and then cut the noodles 3 times with kitchen scissors so there are not long pieces.
  2. Slice the tips off the cucumbers and thinly slice them into rounds. Using a mandolin is ideal here (faster and more consistent slices). Add 1 tsp of salt and rub it into the cucumbers using your hands. Let it sit for 3-5 minutes and then rinse, drain and blot them to remove excess water. 
  3. Into a bowl, add the rice vinegar, cane sugar, soy sauce and stir well. 
  4. Add the cucumbers, wakame and noodles into the sauce mix and toss well. Garnish with sesame seeds and enjoy!


  • Helpful Equipment: thin mandolin slicer
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Category: sides
  • Method: mixing
  • Cuisine: vegan, gluten free, Japanese


  • Serving Size: 1 serving
  • Calories: 41
  • Sugar: 3.1g
  • Sodium: 247mg
  • Fat: 1g
  • Saturated Fat: 0.17g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0
  • Carbohydrates: 6.9g
  • Fiber: 1.5g
  • Protein: 1.5g
  • Cholesterol: 0