SUNOMONO SALAD
Make and share this Sunomono Salad recipe from Food.com.
Provided by Small Chef
Categories Salad Dressings
Time 1h
Yield 5 Salads, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Dresssing:.
- Combine all ingredients together in a thick bottomed pot and bring up to temperature in order to melt sugar just bellow boiling point. DO NOT BOIL or recipe will become too salty. Sauce should be cooled completely or refrigerated before serving.
- Noodles:.
- Add noodles to boiling water and cook for 2-4 minutes and do not over cook. Noodles should be firm and strong, not falling apart. Rinse immediately under cold water, repeatedly puling noodles apart with fingers. Leave noodles in cold water while preparing garnishes and other ingredients.
- Garnish:.
- Vegetables should be sliced thinly and shrimp should be rinsed thoroughly. Bowls and chop sticks will be needed for presentation.
Nutrition Facts : Calories 36.2, Fat 0.3, SaturatedFat 0.1, Sodium 855.3, Carbohydrate 7, Fiber 1.5, Sugar 3.9, Protein 2.9
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Trishan das
[email protected]This salad was a bit too sour for my taste. I think I'll use less vinegar next time.
ibad khan. official_
[email protected]I wasn't sure about the combination of flavors in this salad, but I'm glad I tried it. It's a really unique and refreshing dish.
marbe luna
[email protected]This salad is a great way to use up leftover cucumber. I also added some shredded carrots and red cabbage for extra crunch.
Maliah Feijo
[email protected]I love the simplicity of this salad. It's the perfect side dish for a summer cookout.
Tumusiime Innocent
[email protected]This salad was so easy to make and it turned out great! I used a store-bought dressing, but I'm sure it would be even better with a homemade one.
gokublack936yt
[email protected]I've never been a big fan of seaweed salad, but this recipe changed my mind. The combination of the sweet and sour dressing with the crunchy cucumber and seaweed was delicious.
md fayez
[email protected]This sunomono salad was a hit at my dinner party! The flavors were so refreshing and light, and the cucumber and seaweed added a nice crunch. I'll definitely be making this again.