Sunomono (Cucumber Salad)

9 15 103
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 2
Sunomono (Cucumber Salad)
Health Highlights


1 tbsp Seaweed, wakame, dried
1/2 cucumber(s) Cucumber
1 tsp Salt
1/2 tsp minced Ginger root (optional)
3 tbsp Rice vinegar (for dressing)
2 tbsp Dashi (or water, for dressing)
1 tbsp Granulated sugar (for dressing)
1 tbsp Soy sauce, tamari (for dressing)
1/2 tbsp Sesame oil (for dressing)


1. Soak wakame in water for 10 minutes to re-hydrate. Drain well and transfer to a bowl.

2. Alternately peel a ½-inch-side strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumbers into thinly slices, about ⅛-inch thickness (or even thinner).

3. Sprinkle the cucumber slices with salt and massage them. Let stand for a few minutes and squeeze out excess water from cucumber. Transfer to the bowl from the first step.

4. Combine the dressing ingredients in a small saucepan and cook over high heat until the sugar dissolves completely. Set aside to cool.

5. Before serving, pour the dressing over cucumber slices and wakame and mix well together.

6. Serve in individual dishes and garnish with ginger on top.



is high in iodine which may help to support proper thyroid function!

Nutrition Facts

Per Portion

Calories 103
Calories from fat 43
Calories from saturated fat 4.7
Total Fat 4.8 g
Saturated Fat 0.5 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.4 g
Cholesterol 0
Sodium 2436 mg
Potassium 138 mg
Total Carbohydrate 12.5 g
Dietary Fiber 0.5 g
Sugars 9.0 g
Protein 2.7 g

Dietary servings

Per Portion

Vegetables 1.2

Energy sources


Meal Type(s)