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How to Make Sunomono Salad

Sunomono Salad Sunomono Salad


Sunomono salad is one of my favorite dishes when we go to a Japanese restaurant. The kids love it too because…well…they’re noodles, so what’s not to love? Because really, it’s not really what we think of as as “salad”.  You can top the salad with cooked shrimp or crab, but we just served it with lemon and cucumber.

How to Make Sunomono Salad
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
Ingredients
Vermicelli Rice Noodles (fine noodles work best, but I used a thicker noodle because it's what I had on hand)
Rice vinegar
Sugar
Cucumber, peeled and thinly sliced
Lemon, thinly sliced
Instructions
Cook the noodles according to the package instructions. Rinse with cold water and drain. Next you want to marinate the noodles in a mixture of rice vinegar and sugar. Use 3 tablespoons of sugar per 1/2 cup of rice vinegar. Place covered in fridge for about an hour.
After an hour, place in serving bowls and add some water. Garnish with cucumber and lemon slices.
Vegetarian Lost http://vegetarianlost.com/


Cook and Rinse Vermicelli Noodles

Cook and Rinse Vermicelli Noodles

Marinate Noodles for about 1 Hour

Marinate Noodles for about 1 Hour

Garnishes for Sunomono

Garnishes for Sunomono

Sunomono Salad

Sunomono Salad


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About Alice Seba (167 Articles)
With 3 kids and a husband all with varying tastes, it can be a challenge to keep everyone well fed, but it's a challenge I enjoy tackling head on. I love to share great food and I also love helping people at better, waste less food and SAVE a ton of money doing it. Make sure to grab my free guide below.
  • GretaN

    I must try this version – I adore sunomono salad!