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

Sunomono Salad - 5 Easy Steps for a Refreshing Japanese Dish

Name: Sunomono Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Japanese
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.

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.

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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