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Cucumbers with Wasabi and Rice Vinegar

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegan side dish offers a refreshing take on a traditional Japanese sunomono salad. The crisp texture of the thinly sliced cucumbers provides the perfect canvas for the sharp, tangy notes of rice vinegar and the distinct heat of wasabi. By salting and squeezing the cucumbers before dressing them, you ensure a satisfying crunch that holds up beautifully against the punchy flavours of the marinade.

Ideal for serving alongside grilled tofu, steamed rice, or as part of a larger Asian-inspired spread, this healthy salad is both light and revitalising. It is a fantastic choice for those looking for a quick, homemade pickle that requires minimal preparation. The balance of sweet, salt, and spice makes it a versatile accompaniment that cleanses the palate and adds a bright pop of flavour to any meal.

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Ingredients for Cucumbers with Wasabi and Rice Vinegar

  • 450g Japanese or Kirby cucumbers (about 5)

  • 1/2 teaspoons wasabi powder

  • 1/2 teaspoons water

  • 2 tablespoons rice vinegar (not seasoned)

  • 1 tablespoon sugar

  • 1/4 teaspoons soy sauce

  • an adjustable-blade slicer

How to make Cucumbers with Wasabi and Rice Vinegar

Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.

Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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