Sunomono Salad is a delightful Japanese dish that offers a perfect balance of crisp cucumbers, succulent shrimp, and a tangy, sweet vinegar-based dressing. This refreshing salad is quick to prepare, healthy, and a wonderful accompaniment to any meal. Whether you’re craving a light side dish or something to brighten up your dinner table, Sunomono Salad is a versatile option that can be customized to suit various tastes.
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Why You’ll Love This Sunomono Salad
Sunomono Salad is an easy-to-make dish that’s perfect for hot summer days or when you’re looking for something light and healthy. The dish is simple yet flavorful, with the crispness of fresh cucumbers complemented by the delicate sweetness and acidity of the dressing. The addition of shrimp makes it hearty enough to be a satisfying appetizer or side, while still maintaining a refreshing feel. This salad is not only great for health-conscious eaters but also those looking to enjoy a taste of Japanese cuisine at home.
Ingredients for Sunomono Salad
Here’s a list of the ingredients you’ll need to create this refreshing Sunomono Salad:
• Cucumbers: Provides a fresh, crisp texture and a slightly sweet taste, perfect for the base of this salad.
• Shrimp: Adds protein and a subtle sweetness that balances the acidity of the vinegar dressing.
• Rice Vinegar: The core of the dressing, giving the salad its signature tangy flavor.
• Sugar: Sweetens the vinegar dressing, creating a balanced and well-rounded flavor profile.
• Salt: Enhances the overall flavors and helps to draw out moisture from the cucumbers.
• Sesame Seeds: Adds a nutty crunch, elevating the texture of the dish.
• Soy Sauce: Deepens the umami flavor and complements the sweetness of the dressing.
Alternative Ingredient Suggestions
If you’re looking for variations or need to cater to specific dietary preferences, consider these ingredient swaps:
• Tofu: Instead of shrimp, use firm tofu for a vegetarian version of Sunomono Salad.
• Wakame Seaweed: Add this for extra texture and a sea-salty flavor that pairs well with the vinegar dressing.
• Agave Syrup or Honey: Swap out sugar for these natural sweeteners for a refined sugar-free alternative.
Step-by-Step Instructions for Making Sunomono Salad
- Prepare the Cucumbers: Begin by slicing the cucumbers thinly, either using a mandolin or a sharp knife. If you prefer a milder flavor, you can remove the seeds before slicing.
- Salt the Cucumbers: Place the sliced cucumbers in a bowl and sprinkle with salt. Let them sit for about 10 minutes to release excess water.
- Cook the Shrimp: In a pot of boiling water, cook the shrimp until they turn pink, usually 2-3 minutes. Remove from heat, drain, and let them cool before peeling and deveining.
- Prepare the Dressing: In a small bowl, mix the rice vinegar, sugar, and soy sauce. Stir until the sugar dissolves completely.
- Combine Ingredients: In a large bowl, add the salted cucumbers and shrimp. Pour the dressing over the mixture and toss gently to coat.
- Garnish and Serve: Top the salad with sesame seeds for added crunch. Serve chilled and enjoy the refreshing flavors of your Sunomono Salad.
Tips & Tricks for Perfect Sunomono Salad
- Don’t Skip the Salting: Salting the cucumbers is essential to draw out excess water, ensuring the salad doesn’t become soggy.
- Chill the Salad: For the best flavor, refrigerate the salad for at least 30 minutes before serving. The vinegar dressing will marinate the ingredients, enhancing the taste.
- Adjust Sweetness: If you prefer a sweeter flavor, you can increase the sugar slightly or add a touch more honey or agave syrup.
Pairing Ideas and Variations
Sunomono Salad pairs beautifully with grilled fish, chicken, or even a bowl of steamed rice. For a more substantial meal, try serving it alongside a bowl of miso soup or Japanese rice cakes (mochi). If you’re looking for a unique twist, try adding spicy chili flakes for a heat kick or incorporating avocado for a creamy contrast. The salad can also be made ahead and stored in the refrigerator for up to a day, making it an excellent make-ahead dish for dinner parties or meal prep.
Health Benefits of Sunomono Salad
Sunomono Salad isn’t just refreshing and delicious, it’s also packed with health benefits. The cucumbers provide hydration, while the shrimp offers a rich source of protein. Rice vinegar is known for its potential digestive benefits, and the sesame seeds add healthy fats and antioxidants. This makes the salad a well-rounded choice for anyone looking to maintain a healthy diet without sacrificing flavor.
With its light yet satisfying nature, Sunomono Salad is the perfect addition to any meal. Whether you’re enjoying it as a standalone dish or pairing it with other Japanese favorites, this recipe is sure to become a staple in your culinary repertoire.
Conclusion
Sunomono Salad is a vibrant and refreshing dish that can elevate any meal with its light and tangy flavors. Whether you are serving it as a side dish, appetizer, or light lunch, this Japanese cucumber salad offers a perfect balance of textures, from the crisp cucumbers to the tender shrimp, all dressed in a flavorful vinegar-based dressing. With its simplicity and health benefits, Sunomono Salad is not only a great addition to any meal but also a delightful treat that can be enjoyed year-round. Try it today and experience a refreshing taste of Japan!
FAQ About Sunomono Salad
1. What is Sunomono Salad?
Sunomono Salad is a traditional Japanese dish made primarily with thinly sliced cucumbers, shrimp, and a sweet and tangy vinegar dressing. It’s typically garnished with sesame seeds and is a refreshing, light dish perfect for summer or as a side to Japanese meals.
2. Can I make Sunomono Salad without shrimp?
Yes, you can easily make a vegetarian version of Sunomono Salad by substituting the shrimp with tofu or omitting the protein entirely. For an added burst of flavor, you can include ingredients like wakame seaweed or avocado.
3. How do I store leftovers of Sunomono Salad?
To store leftovers, place the salad in an airtight container and refrigerate it. It’s best to eat Sunomono Salad within 1-2 days to enjoy its fresh taste and crisp texture. The cucumbers may soften over time, so it’s ideal to consume it sooner rather than later.
4. Can I make Sunomono Salad in advance?
Yes, you can prepare Sunomono Salad in advance. Just make sure to keep the dressing separate from the cucumbers and shrimp until you’re ready to serve. This will help prevent the cucumbers from becoming too soggy. Refrigerate both components and combine them right before serving for the best results
More Relevant Recipes
- Creamy Cucumber Salad: Refreshing Side: This creamy cucumber salad features a blend of fresh cucumbers and a tangy, creamy dressing, making it a great side dish to complement the bright and crisp flavors of Sunomono Salad. It’s an ideal option for those who love light and refreshing salads with a creamy texture.
- Thai Cucumber Salad: Refreshing Low-Carb: With a zesty dressing and crunchy cucumbers, this Thai-style cucumber salad offers a slightly spicy kick that pairs well with the fresh flavors of Sunomono Salad. It’s a great option for anyone looking for a light, refreshing, and low-carb side dish.
- Keto Greek Cucumber Salad: This Greek-inspired cucumber salad combines crisp cucumbers with olives, feta, and a flavorful dressing. It’s a great choice for anyone following a keto diet and looking for a Mediterranean-style salad with a refreshing taste, similar to the flavors of Sunomono Salad.
Sunomono Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Sunomono Salad is a refreshing Japanese dish that combines crisp cucumbers, succulent shrimp, and a tangy, slightly sweet vinegar dressing. This easy-to-make, healthy salad is the perfect side dish or light appetizer for any meal. The combination of textures and flavors makes it both satisfying and light, perfect for summer or any time of year.
Ingredients
- Cucumbers – Fresh and crisp, they form the base of the salad.
- Shrimp – Adds protein and a subtle sweetness to balance the tangy dressing.
- Rice Vinegar – Provides the signature tanginess of the salad.
- Sugar – Sweetens the vinegar dressing to balance the acidity.
- Salt – Draws out moisture from the cucumbers and enhances flavor.
- Sesame Seeds – Adds a nutty crunch to the salad.
- Soy Sauce – Deepens the umami flavor in the dressing.
Instructions
- Slice the cucumbers thinly using a mandolin or knife. Optionally, remove the seeds for a milder flavor.
- Sprinkle the sliced cucumbers with salt and let them sit for about 10 minutes to release excess water.
- Cook the shrimp in boiling water until they turn pink, about 2-3 minutes. Drain, cool, peel, and devein the shrimp.
- In a small bowl, mix the rice vinegar, sugar, and soy sauce. Stir until the sugar dissolves completely.
- Combine the salted cucumbers and shrimp in a large bowl. Pour the dressing over the ingredients and toss gently to coat.
- Top with sesame seeds for garnish and serve chilled.
Notes
- For a vegetarian version, substitute the shrimp with tofu or omit the protein entirely.
- If you prefer a sweeter dressing, add a little extra sugar or honey.
- Refrigerating the salad for at least 30 minutes before serving enhances the flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 90mg