Sunomono generally refers to a variety of vinegared dishes as su means vinegar in Japanese. Vegetables and/or seafood are seasoned with vinegar based dressings. It has a refreshing taste and makes a good side dish to go with various Japanese-style dishes.

Cucumber Sunomono

Cucumber Sunomono


  • 2 large cucumbers
  • 2 carrots
  • 1/3 cup rice vinegar
  • 1/4 tsp toasted sesame oil
  • 4 teaspoons white sugar
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons minced fresh ginger root
  • toasted sesame seeds and chili, to taste


  1. Peel two cucumbers and score with a fork: this creates a nice patterned edge. Slice in half lengthwise and then slice into small half-moon pieces. Peel carrots (discard peel) and then create thin slivers with your vegetable slicer. Combine ingredients for sauce in a large bowl. Stir, then add the vegetables and toss to coat. Let marinate in refrigerator for at least 30 minutes. Serve topped with sesame seed and red chili.

Recipe and Photo Courtesy of Sajia Hall on / CC BY-SA

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