Clean Eating Sunomono Salad Recipes

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SUNOMONO SALAD



Sunomono Salad image

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

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)
1/2 cucumber, thinly sliced
250 g of thin rice noodles (harasume)
2 green onions, sliced on a sharp diagonal

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

SUNOMONO SALAD



Sunomono Salad image

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

8 bunches bean thread noodles
6 tablespoons rice vinegar
4 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon salt
2 tablespoons sesame seeds
1/2 cucumber, sliced thinly
2 -3 spring onions
2 firm tomatoes, seeded and cut in wedges
12 -14 cooked shelled shrimp
1 carrot, coarsely shredded

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.

CLEAN EATING SUNOMONO SALAD



Clean Eating Sunomono Salad image

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

1 cup quinoa
2 English seedless cucumbers, unpeeled
2 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
8 ounces crabmeat (fresh, frozen, or canned)
1/2 tablespoon lemon juice
1 tablespoon fresh cilantro, chopped

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.

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