Sunomono Salad Recipes

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JAPANESE CUCUMBER SUNOMONO



Japanese Cucumber Sunomono image

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

Provided by ChefJackie

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

2 large cucumbers
1 teaspoon salt
4 teaspoons white sugar
1 ½ teaspoons minced fresh ginger root
5 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame seeds, or to taste

Steps:

  • Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  • Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  • Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  • Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  • Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Nutrition Facts : Calories 48.5 calories, Carbohydrate 10 g, Fat 0.9 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 809.9 mg, Sugar 6.6 g

JAPANESE CUCUMBER SALAD (SUNOMONO)



Japanese Cucumber Salad (Sunomono) image

A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!

Provided by Celsia

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 6

5 cucumbers
2 teaspoons salt
½ cup lemon juice
½ cup white sugar
1 tablespoon white wine vinegar
¼ cup toasted sesame seeds, or to taste

Steps:

  • Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
  • Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
  • Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 18 g, Fat 2.4 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 584.7 mg, Sugar 12.9 g

SUNOMONO (CUCUMBER SALAD)



Sunomono (Cucumber Salad) image

Time 15m

Yield 4 small servings

Number Of Ingredients 6

3 Japanese or 4 Persian cucumbers
1/4 tsp salt
3 Tbsp rice vinegar
1 Tbsp sugar
1/4 tsp soy sauce
1 tsp sesame seeds

Steps:

  • Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
  • In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
  • Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

SUNOMONO SALAD



Sunomono Salad image

This light, refreshing salad is a great start to any Japanese meal. I enjoy this fresh salad as a starter to a sushi dinner or alone for a light lunch. This is also a basic recipe to prepare.

Provided by CHILI SPICE

Categories     Crab

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup rice vinegar (not seasoned)
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon sake
1 dash soy sauce
1/4 teaspoon grated gingerroot
1/4 lb shrimp (cooked)
1/4 lb crabmeat (or artificial crab)
1/2 cucumber, thinly sliced
250 g of thin rice noodles (harasume)
2 green onions, sliced on a sharp diagonal

Steps:

  • Mix all the marinade ingredients together and set aside.
  • Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can.
  • Mix cooked cooled noodles, green onions, cucumber, shrimp and crab meat in a bowl. Pour marinade over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.

Nutrition Facts : Calories 321.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 47.6, Sodium 662.8, Carbohydrate 63.9, Fiber 1.4, Sugar 10.2, Protein 11.6

SUNOMONO SALAD



Sunomono Salad image

Make and share this Sunomono Salad recipe from Food.com.

Provided by dcollier

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 bunches bean thread noodles
6 tablespoons rice vinegar
4 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon salt
2 tablespoons sesame seeds
1/2 cucumber, sliced thinly
2 -3 spring onions
2 firm tomatoes, seeded and cut in wedges
12 -14 cooked shelled shrimp
1 carrot, coarsely shredded

Steps:

  • Put the noodles in boiling water and cook until tender.
  • Drain for 20-30 minutes.
  • Put in big bowl and add rice vinegar, sugar, soy sauce, salt and sesame seeds.
  • Top each portion of salad with a few slices of thinly cut cucumber and spring onions.
  • Add a few chunky pieces of seeded tomato, carrot and a few cooked shrimp on top.
  • Refrigerate.
  • Better the day after; makes more juice.

SUNOMONO



Sunomono image

Provided by Bobby Flay

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 large English cucumber, or 2 to 3 Japanese cucumbers
1 teaspoon salt
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 drop soy sauce

Steps:

  • Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
  • May add Wakame (seaweed), crab, and shrimp.

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