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Nutrition Facts
Serving Size 1 (190g) Recipe makes 4 servings
Calories 328
Calories from Fat 7		(2%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 565mg		23%
Potassium 205mg		5%
Total Carbohydrate 63.6g		21%
	Dietary Fiber 1.4g	5%
	Sugars 10.3g
Protein 13.7g		27%
detailed view... how is this calculated?

Sunomono Salad

Recipe #290066 | 18 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: CHILI SPICE
Mar 4, 2008

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.

SERVES 4 (change servings and units)

Ingredients

MARINADE

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

INGREDIENTS

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

Directions

1
Mix all the marinade ingredients together and set aside.
2
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.
3
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.

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Featured Reviews for This Recipe

From: Chef KristyBucket

On Apr 4, 2009

We loved this recipe, we have made it two times in three days. It's that delicious. I had to make a few adjustments to it to accomodate our pantry items. I used a mirin in place of the sake, because I don't buy it; left out the seafood because the kids don't eat it, and used somen noodles because they were in the house. This is a delightful, delectable recipe. Sweet, tangy and light. It's a perfect dish.

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From: Chef #382432

On Mar 15, 2009

Very simple to make. This is a wonderfully refreshing appetizer prior to our favorite homemade sushi dinner. Both my husband and I feel it has the perfect amount of sweet and tart flavours. I left out the sake, simply because I didn't have any on hand and it was still great. Also left out the salt and added a little more than a dash of light soy sauce. Added about 1/2 - 3/4 tsp of finely grated gingerroot . I like this recipe for the mixture of flavors but also it doesn't have alot of sugar, like some recipes I have tried.

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From: Chef floWer

On Mar 7, 2009

Outstanding! Wonderful salad to suit any Japanese theme style dinner. Also yummy alone or as a side dish. I think it had the perfect amount of dressing (not to strong and not subtle). The flavours were wonderful fresh together. I ate this as a meal (by itself) but Hubby and Little Miss (DD) ate it as a side dish with Japanese style marinated steak. I made extra to have for lunch tomorrow and there wasn't any left over. Only thing I changed is I left out the sake because Little Miss was going to eat it as well. You could add shreds of red chilli if you wanted something with a bit of a kick. Thank you CHILI SPICE

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