Sunomono Salad Recipe

Name: Sunomono Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: Dressing; 500 ml rice wine vinegar; 100 ml sugar; 50 ml soy sauce; Noodles; 500 g dried harusame noodles or 500 g japanese vermicelli; Garnish; 1 English cucumber; 1 pint cherry tomatoes or 1 pint grape tomatoes; 5 5 iceberg lettuce leaves or 5 romaine lettuce leaves; 200 g peeled shrimp (optional)

Servings: persons

Dressing
500 ml rice wine vinegar
100 ml sugar
50 ml soy sauce
Noodles
500 g dried harusame noodles or 500 g japanese vermicelli
Garnish
1 English cucumber
1 pint cherry tomatoes or 1 pint grape tomatoes
5 5 iceberg lettuce leaves or 5 romaine lettuce leaves
200 g peeled shrimp (optional)

1
Dresssing:
2
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.
3
Noodles:
4
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.
5
Garnish:
6
Vegetables should be sliced thinly and shrimp should be rinsed thoroughly. Bowls and chop sticks will be needed for presentation.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Dressing, 500 ml rice wine vinegar, 100 ml sugar, 50 ml soy sauce, and more.

Yes, Sunomono Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sunomono Salad

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