SUNOMONO SALAD
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
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.
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Vessel BR
[email protected]This salad looks delicious.
Freelancer Rezawl
[email protected]I can't wait to try this salad!
Alish Susling
[email protected]This salad is a great way to get your daily dose of vegetables.
Makgolo Shabangu
[email protected]I would definitely recommend this salad to others.
Keriya Abdulakim
[email protected]This salad is perfect for a light lunch or dinner.
Fatimah Goga
[email protected]This salad is a great way to use up leftover vegetables.
Ma'Laysia Richardson
[email protected]I love the combination of cucumber, carrot, and seaweed in this salad. The dressing is also delicious.
Killa Killing
[email protected]This sunomono salad is the perfect summer salad. It's light, refreshing, and packed with flavor.
Sophia Springer
[email protected]This salad was a hit at my dinner party! Everyone loved the unique flavor and texture. I will definitely be making it again.
MD SAYME
[email protected]I'm not a huge fan of salads, but this sunomono salad changed my mind. It was so light and refreshing, and the dressing was amazing. I will definitely be making this salad again!
Idrees Josh
[email protected]The sunomono salad was easy to make and packed with flavor. I loved the crunch of the vegetables and the tangy dressing. It was the perfect salad to take to a potluck.
Eva Rodriguez
[email protected]This sunomono salad was a refreshing and delicious side dish to my grilled salmon. The combination of cucumber, carrot, and seaweed was perfect, and the dressing was light and tangy. I will definitely be making this salad again!