Sunomono Salad Recipe #290066
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.
by CHILI SPICE
18 min | 15 min prep
SERVES 4
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
- 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.
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5 stars