Best 6 Clean Eating Sunomono Salad Recipes
Sunomono salad, a refreshing and flavorful Japanese dish, offers a delightful combination of textures and tastes. With its base of crisp cucumber, crunchy carrot, and tender wakame seaweed, this salad is tossed in a light and tangy dressing made from rice vinegar, sugar, soy sauce, and sesame oil. The addition of umami-rich bonito flakes and the aromatic crunch of roasted sesame seeds elevates this salad to a new level of deliciousness.
In this article, we've compiled three variations of the classic sunomono salad recipe, each with its unique twist. The original version stays true to the traditional flavors, while the spicy sunomono adds a kick of heat with the inclusion of chili peppers. For a vegan option, the tofu sunomono swaps out the fish flakes for protein-packed tofu, making it a satisfying and plant-based choice.
No matter which variation you choose, sunomono salad is a versatile dish that can be enjoyed as a light lunch, a refreshing side, or a flavorful appetizer. Its vibrant colors and crisp textures make it a feast for the eyes as well as the palate.
SUNOMONO (CUCUMBER SALAD)
Time 15m
Yield 4 small servings
Number Of Ingredients 6
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.
CLEAN EATING SUNOMONO SALAD
Make and share this Clean Eating Sunomono Salad recipe from Food.com.
Provided by KateL
Categories Lunch/Snacks
Time 2h7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook quinoa according to package directions. Set aside to cool slightly.
- Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
- In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
- Divide quinoa among 4 salad plates and place cucumber slices on top.
- In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
- Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
- Garnish with cilantro immediately before serving.
SUNOMONO SALAD
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
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 (JAPANESE CUCUMBER SALAD)
This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.
Provided by Jessie Price
Categories Healthy Cucumber Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 4.2 g, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, Sodium 147.4 mg, Sugar 2.4 g
SUNOMONO SALAD
Make and share this Sunomono Salad recipe from Food.com.
Provided by Small Chef
Categories Salad Dressings
Time 1h
Yield 5 Salads, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Dresssing:.
- Combine all ingredients together in a thick bottomed pot and bring up to temperature in order to melt sugar just bellow boiling point. DO NOT BOIL or recipe will become too salty. Sauce should be cooled completely or refrigerated before serving.
- Noodles:.
- Add noodles to boiling water and cook for 2-4 minutes and do not over cook. Noodles should be firm and strong, not falling apart. Rinse immediately under cold water, repeatedly puling noodles apart with fingers. Leave noodles in cold water while preparing garnishes and other ingredients.
- Garnish:.
- Vegetables should be sliced thinly and shrimp should be rinsed thoroughly. Bowls and chop sticks will be needed for presentation.
Nutrition Facts : Calories 36.2, Fat 0.3, SaturatedFat 0.1, Sodium 855.3, Carbohydrate 7, Fiber 1.5, Sugar 3.9, Protein 2.9
SUNOMONO SALAD
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
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.
Tips:
- Use a sharp knife to thinly slice the cucumber and bell pepper. This will help the vegetables absorb the dressing more easily and make the salad more visually appealing.
- If you don't have wakame seaweed, you can substitute another type of seaweed, such as hijiki or kombu. You can also omit the seaweed altogether if you don't like it.
- You can adjust the amount of rice vinegar and soy sauce in the dressing to suit your taste. If you like a sweeter dressing, add more rice vinegar. If you like a saltier dressing, add more soy sauce.
- Serve the salad immediately after making it. This will prevent the vegetables from becoming soggy.
Conclusion:
Sunomono salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. It is also a great way to get your daily dose of vegetables. With its simple ingredients and easy-to-follow instructions, this salad is a great option for busy weeknights or potlucks. So next time you're looking for a healthy and delicious salad to try, give sunomono salad a try.
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