Japanese Cucumber Salad with Crab きゅうりとワカメと蟹の酢の物

Jump to Recipe Discussion
  • Tossed with wakame seaweed and imitation crab meat, this sweet and tangy Japanese Cucumber Salad goes well with any Japanese-style meal. Make this salad for your next potluck or dinner party. It will be a big hit!

    A flower shape bowl containing Japanese Cucumber Salad with Crab.

    A typical Japanese meal consists of one main dish of meat or seafood with rice and miso soup, complemented with several side dishes.

    Today’s recipe is a sweet and tangy Japanese Cucumber Salad with Crab (きゅうりとワカメと蟹の酢の物) that goes well with any dinner meal. This easy salad happens to be one of the side dishes that I prepare regularly.

    A flower shape bowl containing Japanese Cucumber Salad with Crab.

    A Classic Japanese Cucumber Salad for Your Everyday Meal

    In Japan, this type of side dish or salad is called Sunomono (酢の物), which translated to “vinegar food”.  Growing up, my mom made sure we have different kinds of side dishes including sunomono during meal time. The Japanese believe vinegar is an important part of our diet due to its many benefits such as controlling blood sugar level.  You can find out more information on vinegar here.

    The most typical sunomono includes thinly sliced cucumber and wakame seaweed dressed in rice vinegar, soy sauce, and sugar.  We tend to overlook the health benefits of cucumbers, but they are actually high in fiber and great for digestion. That is why you can often find cucumber being served as salads in Japanese meals.

    A flower shape bowl containing Japanese Cucumber Salad with Crab.

    To yield a better texture for the salad, sprinkle the cucumber with a little salt, and rub it gently to pull out some of the water so they stay crisp. The crunch of the cucumber matches well with the soft wakame seaweed in a delicious tangy vinegar dressing. For today’s recipe, I also added crab sticks for some pop of color, but it’s completely optional. You can still enjoy it as a vegetarian dish without the crab sticks.

    Serve this Japanese Cucumber Salad as a refreshing accompaniment to chicken teriyaki, garlic saikoro steak, honey pork belly or miso cod

    A flower shape bowl containing Japanese Cucumber Salad with Crab.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

    Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    5 from 4 votes
    A flower shape bowl containing Japanese Cucumber Salad with Crab.
    Japanese Cucumber Salad
    Prep Time
    10 mins
    Cook Time
    5 mins
    Total Time
    15 mins

    Tossed with wakame seaweed and imitation crab meat, this sweet and tangy Japanese Cucumber Salad goes well with any Japanese-style meal. 

    Course: Salad, Side Dish
    Cuisine: Japanese
    Keyword: cucumber salad
    Servings: 4
    • 3 Tbsp rice vinegar
    • 1 Tbsp sugar
    • ½ Tbsp soy sauce
    • ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • 2 Tbsp dashi (use kombu dashi or water for vegetarian/vegan)
    1. If you are using Japanese cucumber, this step called “Itazuri” is necessary. Wash the cucumber and sprinkle it with salt. With both hands, rub the cucumber against the cutting board. It removes the pointy bumps on the cucumber and helps absorb the dressing.
      Japanese Cucumber Salad 1
    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 thin slices, about 1/8-inch thickness (or even thinner).
      Japanese Cucumber Salad 2
    3. Sprinkle salt and rub the cucumber slices gently with hands. After they are wilted (about 5 minutes), wash the cucumber slices under cold water. Squeeze the cucumber to get rid of the water.
      Japanese Cucumber Salad 3
    4. Put dried wakame in a small bowl and soak in water. After 10 minutes, squeeze dry to get rid of the water.
      Japanese Cucumber Salad 4
    5. Cut the crab sticks in half and separate (shred) with your hands. 
      Japanese Cucumber Salad 5
    6. In a small saucepan, combine dressing ingredients and mix well. Heat until the sugar is dissolved. Remove from heat and set aside.
      Japanese Cucumber Salad 6
    7. In a large bowl, combine cucumber, wakame, and crab sticks. Pour the dressing over and mix together. Sprinkle sesame seeds and enjoy at room temperature or chilled. You can keep for 12 hours in the refrigerator, but after that, the cucumbers lose crispness and seasoning may be diluted.
      Japanese Cucumber Salad 7
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

    Make It Into A Meal

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • Jennifer @ Delicieux wrote:
  • Alyssa wrote:
  • Raymund wrote:
  • Mel wrote:
  • Debra wrote:
    • Nami wrote:
  • Andrea wrote:
  • Mandy – The Complete Cook Book wrote:
  • Grubarazzi wrote:
  • Jenny wrote:
  • Choc Chip Uru wrote:
  • Esther wrote:
  • Kiran @ KiranTarun.com wrote:
  • Renata wrote:
  • Mr. Three-Cookies wrote:
  • Hotly Spiced wrote:
  • tigerfish wrote:
  • Ramona wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • dassana wrote:
  • albertocook wrote:
  • amelia from z tasty life wrote:
  • Baby Sumo wrote:
  • Kimby wrote:
  • Jenn and Seth wrote:
  • Nandita wrote:
  • Lyndsey@TinySkillet wrote:
  • kitchenriffs wrote:
  • Candice wrote:
    • Nami wrote:
  • Malli wrote:
  • Nazneen|Coffee and Crumpets wrote:
  • Asmita wrote:
  • Vanessa Larson wrote:
  • A_Boleyn wrote:
  • Evelyne@cheapethniceatz wrote:
  • Giulietta | Alterkitchen wrote:
  • Ashley Bee (Quarter Life Crisis Cuisine) wrote:
    • Nami wrote:
  • Linda | The Urban Mrs wrote:
  • Cheryl S. wrote:
    • Nami wrote:
  • Rosa wrote:
  • yummychunklet wrote:
  • claire @ the realistic nutritionist wrote:
  • Kit wrote:
    • Nami wrote:
  • Mi Vida en un Dulce wrote:
  • Allison (Spontaneous Tomato) wrote:
  • Katerina wrote:
  • Vijitha wrote:
  • Elizabeth @Mango_Queen wrote:
  • Maureen | Orgasmic Chef wrote:
  • Kim Bee wrote:
  • Christine @ Cooking Crusade wrote:
  • donna mikasa wrote:
  • foodwanderings wrote:
  • Eha wrote:
    • Nami wrote:
  • Helene @ French Foodie Baby wrote:
  • mjskit wrote:
  • Sandra’s Easy Cooking wrote:
  • anna wrote:
  • sheri wrote:
  • Zee wrote:
  • Helene Dsouza I Masala Herb wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • PolaM wrote:
  • The Café Sucré Farine wrote:
  • Muna Kenny wrote:
  • Delishhh wrote:
  • Sissi wrote:
  • hui wrote:
  • The Squishy Monster wrote:
  • Lori Lynn wrote:
  • Sanjeeta kk wrote:
  • Dara wrote:
  • Sandra wrote:
  • Juliana wrote:
  • Rowena @ Apron and Sneakers wrote:
  • Balvinder wrote:
  • Lynna wrote:
  • Martyna @ Wholesome Cook wrote:
  • Food Jaunts wrote:
    • Nami wrote:
  • Reese@SeasonwithSpice wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Daisy@Nevertoosweet wrote:
  • Chung-Ah | Damn Delicious wrote:
  • Laura (Tutti Dolci) wrote:
  • Nancy/SpicieFoodie wrote:
  • Terra wrote:
  • Baltic Maid wrote:
  • Soni wrote:
  • Charles wrote:
  • Shirley wrote:
  • Nic@diningwithastud wrote:
  • ang ying ying wrote:
    • Nami wrote:
  • Steven wrote:
    • Nami wrote:
  • Erin wrote:
    • Nami wrote:
      • Erin wrote:
        • Nami wrote:
  • BI wrote:
    • Nami wrote:
  • Summer L. wrote:
    • Nami wrote:
  • Denise wrote:
    • Nami wrote:
  • Pamela Menapace wrote:
    • Nami wrote:
  • Teena wrote:
    • Nami wrote:
  • Karen a Ticer-Leon wrote:
    • Nami wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.