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Crispy Japanese Cucumber Salad Recipe (Sunomono)

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Ingredients

Adjust Servings:


	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

	1/4 lb shrimp (cooked)
	1/4 lb crabmeat (or artificial crab)

Nutritional information

321.1

Calories

7 g

Calories From Fat

0.9 g

Total Fat

0.2 g

Saturated Fat

47.6 mg

Cholesterol

662.8 mg

Sodium

63.9 g

Carbs

1.4 g

Dietary Fiber

10.2 g

Sugars

11.6 g

Protein

190 g

Serving Size

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Crispy Japanese Cucumber Salad Recipe (Sunomono)

Name: Crispy Japanese Cucumber Salad Recipe (Sunomono)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4
Cuisine: American
Ingredients: : 1/2; : 3; : 1/4; : 1; : 1; : 1/4; : 1/4; : 1/4

Features:

Cuisine:

American

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.

38 min
Serves 4
Easy

Ingredients

Directions

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.,Very light and refreshing salad. It’s easy to make, too. used reduced-sodium soy sauce and still omitted the salt. It was just right that way, in my opinion. Makes a nice summer lunch or starter salad. Thanx for sharing!

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Steps

1 Done	Mix All the Marinade Ingredients Together and Set Aside.
2 Done	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 Done	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.