Sunomono Salad is a vibrant and refreshing dish from Japan that perfectly balances the lightness of cucumbers and the savory richness of shrimp. This dish is traditionally served as a side during meals or as a palate cleanser. The Japanese sunomono salad combines a tangy, sweet, and slightly spicy vinegar dressing that enhances the crispness of cucumbers, making it the perfect accompaniment for various Japanese meals. In this recipe, we’ll dive into how to make this delightful dish at home, bringing the flavors of Japan to your kitchen in no time.
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Why Sunomono Salad is the Perfect Side Dish
Sunomono salad stands out for its simplicity and refreshing flavors, making it a fantastic addition to any meal. This dish is not only light and healthy but also incredibly versatile, making it a great choice for both casual family dinners and special occasions. The crisp cucumbers provide a satisfying crunch, while the shrimp offers a subtle richness. The vinegary dressing with a hint of sweetness and spice brings all the ingredients together harmoniously. Whether you’re serving it as a starter or a side dish, sunomono salad is sure to impress with its clean, vibrant flavors.
Ingredients for Sunomono Salad
• Cucumbers: Fresh, thinly sliced cucumbers are the star of this dish, providing a crisp texture and subtle flavor.
• Shrimp: Tender shrimp adds a delightful protein element to the salad, offering a touch of sweetness and umami.
• Rice Vinegar: The base of the dressing, rice vinegar provides the perfect balance of acidity without being overpowering.
• Sugar: A small amount of sugar is used to add sweetness to the dressing, enhancing the overall flavor profile.
• Soy Sauce: A dash of soy sauce adds depth and umami to the dressing, giving it an authentic Japanese taste.
• Sesame Oil: A few drops of sesame oil introduce a warm, nutty aroma that complements the freshness of the cucumbers.
• Chili Flakes (Optional): For a little kick, add chili flakes to the dressing, balancing out the sweetness and sourness.
• Sesame Seeds: Toasted sesame seeds provide a crunchy garnish, adding texture and a nutty flavor to the dish.
Alternative Ingredient Suggestions
For those with dietary preferences or restrictions, there are a few easy swaps to make this sunomono salad fit your needs:
• Vegetarian Version: Swap shrimp with thinly sliced avocado or tofu for a plant-based alternative.
• Gluten-Free: Ensure the soy sauce is gluten-free or substitute it with tamari sauce.
• Spicy Version: Add more chili flakes or even a dash of chili paste for an extra spicy kick.
Step-by-Step Instructions for Sunomono Salad
- Prepare the Cucumbers: Slice the cucumbers thinly, using a mandoline for uniform pieces. Salt the cucumber slices lightly and let them sit for about 10 minutes to release excess water. This step ensures that the cucumbers maintain their crisp texture.
- Cook the Shrimp: Bring a pot of water to a boil and cook the shrimp until they turn pink, which should take around 2-3 minutes. Drain and set aside to cool. Once cooled, peel and devein the shrimp if necessary.
- Prepare the Dressing: In a bowl, mix rice vinegar, soy sauce, sugar, and sesame oil. Stir until the sugar dissolves completely. If you prefer a little heat, add chili flakes to the mixture.
- Assemble the Salad: In a large bowl, combine the sliced cucumbers, shrimp, and dressing. Toss gently to coat the ingredients evenly.
- Garnish and Serve: Sprinkle toasted sesame seeds over the top for added texture and a nutty flavor. Serve immediately or let the salad chill in the refrigerator for 10-15 minutes before serving to allow the flavors to meld.
Tips & Tricks for Perfect Sunomono Salad
- Don’t Over-Salt the Cucumbers: Be careful not to over-salt the cucumbers during the initial step. A light sprinkle is enough to draw out moisture and enhance the crunch.
- Chill Before Serving: While you can serve the salad immediately, allowing it to chill in the fridge for a short time helps the flavors meld together beautifully.
- Adjust Sweetness: Taste the dressing before mixing it with the vegetables and shrimp. Feel free to adjust the sugar level to match your preference for sweetness.
Pairing Ideas and Variations for Sunomono Salad
Sunomono salad pairs wonderfully with grilled meats or fish, making it an ideal side dish for a Japanese BBQ or sushi meal. For a more substantial meal, serve it alongside a bowl of miso soup or a hearty rice dish. If you’re looking to vary the flavors, consider adding some sliced radishes or carrots for a pop of color and additional crunch. You can also try a spicy version of sunomono salad by increasing the amount of chili flakes or adding a splash of hot sauce to the dressing.
Why Sunomono Salad is Perfect for Any Occasion
This Japanese cucumber salad is not just a side dish; it’s a versatile, refreshing recipe that fits perfectly with various occasions. Whether you’re enjoying a light lunch on a hot summer day or serving it as part of a more elaborate dinner, sunomono salad offers a healthy, flavor-packed option. Its vibrant appearance, combined with the perfect balance of savory, sweet, and tangy flavors, makes it an impressive and enjoyable dish for any occasion.
This simple and delicious sunomono salad is sure to become a favorite in your recipe collection.
Conclusion: A Perfectly Refreshing Sunomono Salad
Sunomono salad is an excellent choice for anyone looking to enjoy a light yet flavorful dish packed with fresh ingredients. The balance of crispy cucumbers, succulent shrimp, and a tangy, sweet dressing makes it a crowd-pleaser at any meal. Its simplicity and versatility allow it to complement various dishes, from sushi to grilled meats, making it the perfect side dish for any occasion. Whether you’re preparing it for a casual dinner or a more special gathering, sunomono salad is guaranteed to add a refreshing, flavorful touch to your menu. With its easy-to-follow recipe, you can enjoy this Japanese delicacy anytime, bringing a taste of Japan to your table with minimal effort.
FAQ: Your Sunomono Salad Questions Answered
1. Can I make sunomono salad in advance?
Yes, you can prepare the sunomono salad ahead of time. However, it’s best to add the dressing just before serving to ensure the cucumbers remain crisp. You can store the salad without the dressing in an airtight container in the fridge for up to 24 hours.
2. Can I use other vegetables in sunomono salad?
While cucumbers are the traditional vegetable used in sunomono salad, you can experiment by adding other crunchy vegetables such as radishes, carrots, or even daikon radish. These vegetables will add color and variety while still maintaining the crisp texture.
3. Is sunomono salad gluten-free?
Sunomono salad is naturally gluten-free, but you need to make sure that the soy sauce used is gluten-free. Substitute regular soy sauce with tamari sauce for a completely gluten-free version of this dish.
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Japanese Sunomono Salad Recipe: A Refreshing Twist on Classic Japanese Flavors
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Sunomono Salad is a Japanese cucumber dish featuring crisp cucumbers, succulent shrimp, and a tangy-sweet vinegar dressing. This refreshing salad is perfect for serving as a side dish or starter in any meal, bringing a burst of Japanese flavors with every bite.
Ingredients
- 2 cucumbers, thinly sliced
- 10–12 medium shrimp, cooked and peeled
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/2 tsp chili flakes (optional)
- 1 tbsp toasted sesame seeds
Instructions
- Slice the cucumbers thinly using a mandoline and sprinkle with a pinch of salt. Let them sit for about 10 minutes to release excess water.
- Boil a pot of water and cook the shrimp until pink, about 2-3 minutes. Drain, peel, and set aside.
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and chili flakes (optional) until the sugar dissolves.
- In a large bowl, combine the cucumber slices and shrimp. Pour the dressing over the mixture and toss gently to combine.
- Sprinkle with toasted sesame seeds and serve immediately or chill for 10-15 minutes to enhance flavors.
Notes
- Adjust the amount of chili flakes to your preferred spice level.
- For a vegetarian version, swap shrimp with tofu or avocado.
- Sunomono salad is best enjoyed fresh, but can be stored in the fridge for up to 24 hours without dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg
