Best 3 Clean Eating Sunomono Salad Recipes

Are you yearning for a light, refreshing, and healthy salad that will revitalize your taste buds and nourish your body? Look no further than the captivating realm of "Clean Eating Sunomono Salad." Originating from the vibrant culinary traditions of Japan, this exquisite dish tantalizes the senses with its delectable blend of crisp vegetables, tangy dressing, and the subtle hint of umami. Prepare to embark on a culinary adventure as we unravel the secrets of crafting this delectable salad, a symphony of flavors that will redefine your perception of healthy eating.

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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

Ingredients

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 (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Sunomono (Japanese Cucumber and Seafood Salad) image

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

Ingredients

1 large English cucumber, peeled and thinly sliced
1 teaspoon salt
1 (8 ounce) package imitation crab sticks, halved
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, or to taste

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

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

Ingredients

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.

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better your salad will taste. Look for crisp cucumbers, ripe tomatoes, and flavorful herbs.
Cut your vegetables evenly: This will help them cook evenly and look more appealing.
Don't overcook the vegetables: They should be tender-crisp, not mushy.
Use a light dressing: A heavy dressing will overpower the delicate flavors of the vegetables.
Serve the salad immediately: This will prevent the vegetables from wilting.

Conclusion:

Sunomono salad is a refreshing and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and crunchy texture, sunomono salad is sure to be a hit at your next gathering.

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