Vinegared Cucumber and Wakame

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Preparation info

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Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Sunomono refers to vinegared dishes commonly served on the side. This salad recipe uses crunchy Japanese cucumber and nutrient-rich wakame seaweed. A refreshing dish to cool off on a hot summer day.


  • 70 g ( oz) Japanese cucumber
  • 5 g ( oz) dried wakame seaweed
  • Sea salt, as needed


  • 1 Tbsp lemon juice
  • 2 Tbsp rice vinegar
  • 1 tsp mirin
  • 1 Tbsp raw sugar


Thinly slice cucumber. Sprinkle salt and mix well. Let it sit for 10 minutes.

Soak wakame in water for about 10 minutes. Drain and briefly blanch in boiling water. Cut into bite-sized pieces.

To make the dressing, mix lemon juice, vinegar, mirin and sugar until all sugar is dissolved.

Gently squeeze out excess water from cucumber and wakame. Add the dressing and mix well by tossing.

Divide into 4 equal portions on individual plates and serve.