Sunomono Salad

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.

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.

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