JAPANESE CUCUMBER SALAD RECIPE (SUNOMONO)
This beautiful cucumber salad coming from Japan is sweet, tangy, and crunchy. Can be served as an appetizer or a side dish!
Provided by CookingTheGlobe
Time 10m
Number Of Ingredients 6
Steps:
- Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
- In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
- Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!
Nutrition Facts : Calories 48 kcal, ServingSize 1 serving
CUCUMBER SUNOMONO
A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!
Provided by CHRISTYJ
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 5
Number Of Ingredients 5
Steps:
- Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
- In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 467.4 mg, Sugar 3.3 g
JAPANESE CUCUMBER SUNOMONO
Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!
Provided by ChefJackie
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
- Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
- Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
- Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
- Just before serving, sprinkle each portion with sesame seeds. Enjoy!
Nutrition Facts : Calories 48.5 calories, Carbohydrate 10 g, Fat 0.9 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 809.9 mg, Sugar 6.6 g
JAPANESE CUCUMBER SALAD - SUNOMONO
Make and share this Japanese Cucumber Salad - Sunomono recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
- Let stand at room temperature for 30 mins, or until cucumbers are softened.
- Drain, and squeeze out excess liquid.
- Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
- Add cucumbers, and mix well.
- Chill thoroughly before serving.
JAPANESE CUCUMBER SALAD (SUNOMONO)
A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!
Provided by Celsia
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
- Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
- Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 18 g, Fat 2.4 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 584.7 mg, Sugar 12.9 g
SUNOMONO
Steps:
- Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
- May add Wakame (seaweed), crab, and shrimp.
JAPANESE CUCUMBER SALAD
Make and share this Japanese Cucumber Salad recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
- In a large bowl, combine cucumbers, salt and pepper, mix well.
- Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
- Sprinkle with sesame seeds and mix.
- Let marinate for 20 minutes before serving.
- Adjust seasonings before serving.
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.
Provided by CHILI SPICE
Categories Crab
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
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 A LA TOKYO JOE'S
This is an easy-peasy vinegared cucumber salad that I first had at a genuinely healthy fast-food chain here called Tokyo Joe's. Yummy, and oh, so healthy.
Provided by Ms. Valeriah
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place cucumbers in bowl with salt, mix thoroughly.
- Add shredded carrot and black sesame seeds.
- In a separate small container, dissolve raw sugar in lemon juice, add rice wine vinegar.
- Pour into bowl with cucumbers, carrots and sesame seed, mix well.
- Chill briefly in refrigerator, mix again before serving.
Nutrition Facts : Calories 41.7, Fat 1.2, SaturatedFat 0.2, Sodium 297.3, Carbohydrate 7.9, Fiber 0.9, Sugar 5, Protein 1
CUCUMBER AND SHRIMP SUNOMONO
While studying Japanese culture in the 4th grade, our class celebrated with a big feast, where I shared this salad. It's refreshing...and a special touch to any meal.-Pam Chicou, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cucumbers, bean sprouts and shrimp. In a small bowl, whisk the vinegar, soy sauce and sugar; pour over salad and toss to coat. Refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
JAPANESE STEAK WITH SUNOMONO
Sunomono (pronounced soo-noh-moh-noh) is Japanese for vinegared foods. It is a salad made with raw or cooked vegetables, meats, or seafood with a sweet vinaigrette and seasonings. Prep time is minimum chill time.
Provided by Karen From Colorado
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare sunomono----------------.
- Place cucumber in a colander.
- Sprinkle with salt.
- Let stand for 20 minutes.
- Squeeze out liquid.
- Rinse with water.
- Squeeze again.
- Combine vinegar and sugar.
- Stir until sugar dissolves.
- Add cucumber, radishes and carrots.
- Cover and chill for 30 minutes to 2 hours, stirring occasionally.
- To prepare steaks----------------.
- Place steaks in a shallow dish.
- Combine soy sauce, sherry, sesame oil, ginger and garlic.
- Pour over steaks.
- Cover and chill for 30 minutes to 2 hours, turning occasionally.
- Broil or grill steaks to desired doneness.
- (I also use my rotissorie when I don't grill) Slice across the grain in 1/2 inch thickness.
- Serve with sunomono.
Nutrition Facts : Calories 515.2, Fat 32.2, SaturatedFat 12.7, Cholesterol 161.6, Sodium 1424.2, Carbohydrate 9.9, Fiber 1.5, Sugar 6, Protein 43.9
SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)
Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.
Provided by xerxes2695
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
- Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 10.6 g, Cholesterol 11.2 mg, Fat 0.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1279.3 mg, Sugar 3.6 g
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