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.
CUCUMBER SUNOMONO
A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!
Provided by CHRISTYJ
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 5
Number Of Ingredients 5
Steps:
- Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
- In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 467.4 mg, Sugar 3.3 g
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.
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
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
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5/5 (2)Total Time 10 minsCategory SidesCalories 41 per serving
- Pour boiled water over wakame and mung bean noodles, fully submerged. Let it sit for 5-8 minutes, until wakame has expanded and noodles are softened. Pat them dry and then cut the noodles 3 times with kitchen scissors so there are not long pieces.
- Slice the tips off the cucumbers and thinly slice them into rounds. Using a mandolin is ideal here (faster and more consistent slices). Add 1 tsp of salt and rub it into the cucumbers using your hands. Let it sit for 3-5 minutes and then rinse, drain and blot them to remove excess water.
- Add the cucumbers, wakame and noodles into the sauce mix and toss well. Garnish with sesame seeds and enjoy!
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Ratings 7Calories 46 per serving
- Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, 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.
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#time-to-make #course #main-ingredient #cuisine #preparation #lunch #salads #asian #japanese #refrigerator #grains #stove-top #pasta-rice-and-grains #equipment #presentation #served-cold #4-hours-or-less
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