What is the difference between Japanese cucumbers and other cucumbers?

Japanese cucumbers are long, like English cucumbers, but often more slender with smoother, thin skin. They have a mild, sweet flavor and very few seeds. They’re crisp and refreshing and are often used in sushi and rice bowls too.

What is Sunomono (Japanese Cucumber Salad)?

In Japan, sunomono generally refers to a “vinegared dish.” It’s often a salad made with a variety of ingredients, but often cucumbers. It’s typically served as a side dish or appetizer, a refreshing and light salad traditionally made with seaweed with a sweet, tangy dressing.

Can I eat the cucumber seeds?

Yes! They’re nutritious too! Add them to a smoothie or puree with a salad dressing.

Sunomono (Japanese Cucumber Salad)

Name: Sunomono (Japanese Cucumber Salad)
Total time: 15 min
Ingredients: 2 medium cucumbers, or 1 large English cucumber; 0.25 cup rice vinegar; 1 teaspoon sugar; 0.25 teaspoon salt; 2 tablespoons sesame seeds, toasted (see Tip)

Active Time:

15 mins

Total Time:

15 mins

Servings:

Yield:

4 servings, about 1 cup each

Nutrition Profile:

Low-Carb Diabetes-Friendly Dairy-Free Healthy Pregnancy Low-Sodium Low-Fat Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie Mediterranean Diet

Jump to Nutrition Facts

Got cucumbers? Sunomono (Japanese Cucumber Salad) is a delicious way to savor them. This recipe features a classic rice-vinegar-based dressing that's just a little bit sweet and savory thanks to a few dashes of salt and sugar. We love pairing this simple salad with grilled or roasted meat or tofu to cleanse the palate. This salad is also refreshing, thanks to the hydrating cucumbers. For the recipe as well as tips and general advice for making this tasty dish, read on below.

How to Make Japanese Cucumber Salad

1. Peel and Slice the Cucumber

We start by peeling “stripes” into the cucumber. Removing some, but not all, of the peel adds visual interest and also cuts down on the tough skin the cucumber may have. We then slice the cucumber lengthwise into thin strips, which creates plenty of surface area for absorbing the dressing. You can use a vegetable peeler or sharp knife to accomplish this, but a mandoline also works well.

2. Remove the Seeds

Cucumber seeds hold water and can taste bitter. To remove the seeds, halve the cucumber lengthwise and scoop them out with a spoon or melon baller.

3. Squeeze Out Extra Moisture

Some recipes call for salting the cucumbers to draw out the moisture, but we found that squeezing them in paper towels removed enough excess water without adding additional sodium.

4. Add More Flavor

Toasted sesame seeds provide the perfect subtle, nutty crunch to the salad. While we use white sesame seeds here, black will work too.

Variations to Try

Torn seaweed (nori). For an extra boost of flavor, add strips or torn pieces of dried seaweed or wakame. It’s a nutritious food, containing a variety of antioxidants that can help fight off free radical damage that can lead to chronic disease.
Crushed red pepper. A little bit of heat adds to the complexity of the dish. Add 1/8 teaspoon crushed red pepper or togarashi for a spicier version.
Fish sauce. Omit the salt and swap in 1/4 teaspoon fish sauce. The funky flavor of the sauce made from fermented fish is a perfect pairing for the fresh, crisp cucumber.
Wasabi. This spicy green paste provides a seriously punchy kick to this cucumber salad. If you like hot mustard and horseradish, then you’ll love wasabi.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

To toast sesame seeds, heat a small dry skillet over low heat. Add the sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
If you can find a Japanese cucumber for this recipe, use it. Its thin skin and nearly seedless interior make for a sweet flavor and easy prep.
If you want to skip peeling the cucumber altogether, go for it. English cucumbers and Japanese cucumbers have thin skin that won’t affect the texture of the salad. Slicing cucumbers have a tougher skin, but you can skip the peeling to save time if you prefer.

Nutrition Notes

Cucumbers are crisp and refreshing, thanks to their water content, which is a whopping 95%. Cucumbers are low in carbohydrates, which means you can crunch happily without much impact on blood sugar, which is especially important if you have diabetes.
Sesame seeds, especially toasted, provide a nutty complexity to the salad. They also have health benefits, including the potential to protect against certain diseases, including heart disease and diabetes. They also provide a bit of fiber, about 1 gram per tablespoon.
Rice vinegar adds the perfect pop of sweet acidity to complement cucumber salads. We love adding bright acids, which are also low in calories, to a dish to help eliminate the need for additional salt.

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Ingredients

2 medium cucumbers, or 1 large English cucumber
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Directions

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towels and squeeze gently to remove any excess moisture.

Crystal Hughes
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Crystal Hughes

Frequently Asked Questions

What is the difference between Japanese cucumbers and other cucumbers?

Japanese cucumbers are long, like English cucumbers, but often more slender with smoother, thin skin. They have a mild, sweet flavor and very few seeds. They’re crisp and refreshing and are often used in sushi and rice bowls too.
What is Sunomono (Japanese Cucumber Salad)?

In Japan, sunomono generally refers to a “vinegared dish.” It’s often a salad made with a variety of ingredients, but often cucumbers. It’s typically served as a side dish or appetizer, a refreshing and light salad traditionally made with seaweed with a sweet, tangy dressing.
Can I eat the cucumber seeds?

Yes! They’re nutritious too! Add them to a smoothie or puree with a salad dressing.

Additional reporting by Sara Haas, RDN, LDN

EatingWell Magazine, June/July 2005; updated October 2022

Nutrition Facts (per serving)

46	Calories
2g	Fat
4g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 cup
Calories 46
% Daily Value *
Total Carbohydrate 4g	2%
Dietary Fiber 1g	3%
Total Sugars 2g
Added Sugars 1g	2%
Protein 1g	3%
Total Fat 2g	3%
Vitamin A 72IU	1%
Vitamin C 3mg	4%
Folate 14mcg	4%
Sodium 147mg	6%
Calcium 14mg	1%
Iron 7mg	37%
Magnesium 12mg	3%
Potassium 137mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.