Oh, let me tell you about my love affair with Japanese Sunomono Salad! This vibrant dish is not just a feast for the eyes but also a refreshing delight for the palate. The first time I tried it was at a small, family-run sushi joint in my neighborhood. I ordered it on a whim, and I was instantly taken by the delightful crunch of cucumbers paired with the succulent shrimp. I could hardly believe what I was tasting—it was like a summer picnic in a bowl!
Every time I make Sunomono, I feel like I’m whisked back to that little sushi place, with all its flavorful surprises. The best part? This salad is super easy to whip up, making it the perfect accompaniment to any meal or a light and satisfying snack on a hot day. Trust me, once you try it, you’ll want to keep this recipe on repeat!
What’s in Japanese Sunomono Salad?
Let’s break down what makes this salad such a winner:
Cucumbers: The star of the show! I like to use organic cucumbers when I can because they have a refreshing crispness. Slice them thinly to soak up all that delicious dressing.
Cooked shrimp: Ahhh, shrimp! They add a wonderful briny sweetness that complements the cucumber beautifully. Make sure they’re peeled and deveined for easy eating.
Red onion: These little gems of flavor add a bit of sharpness while also providing that stunning color contrast against the greens.
Celery: I love the crunch that diced celery provides. It adds another layer of texture and freshness.
Rice vinegar: A must in any Asian-inspired salad. It’s mild and slightly sweet, perfect for balancing flavors.
Sugar: Just a little bit to enhance the tanginess of the vinegar. Don’t worry, it won’t make the salad overly sweet.
Soy sauce: This adds a savory depth, making the salad sing with flavor.
Sesame oil: Just a teaspoon provides that nutty essence that is so characteristic of Asian cuisine.
Sesame seeds: These tiny seeds pack a lot of flavor and a delightful crunch. I like to mix black and white for a pop of color!
Salt: Just a pinch to bring out all the flavors.
Optional scallions: These aren’t just for garnishing—they add a lovely oniony finish that ties everything together beautifully!
Is Japanese Sunomono Salad Good for You?
Now, let’s chat about health! This salad can easily fit into a healthy diet:
Cucumbers: They’re low in calories and high in hydration, making them perfect for warm days when you want something light.
Shrimp: Packed with protein and low in fat, shrimp is an excellent choice for those looking for a healthy protein source. Just be mindful of the sourcing—wild-caught is usually the best bet!
Rice vinegar: Low in calories with potential health benefits! Some studies suggest vinegar can help stabilize blood sugar levels.
Sesame oil: While it carries some calories, it contains beneficial fats and antioxidants that can support overall health when used in moderation.
However, as with any dish, moderation is key! This salad is a lovely, light option, but be conscious of sodium if you’re watching your intake due to the soy sauce.
Ingredients
– 2 medium cucumbers, thinly sliced
– 1 cup cooked shrimp, peeled and deveined
– 1/4 cup red onion, thinly sliced
– 1/4 cup celery, diced
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1/2 teaspoon soy sauce
– 1 teaspoon sesame oil
– 1 tablespoon sesame seeds (black or white, or a mix)
– Salt to taste
– Optional: chopped scallions for garnish
*Serves 4*
How to Make Japanese Sunomono Salad?
Alright, let’s get cooking! Follow these steps, and you’ll have a beautiful salad in no time:
1. In a bowl, combine the thinly sliced cucumbers with a pinch of salt. Let them sit for about 10 minutes to draw out excess moisture, then drain and pat dry with a paper towel.
2. In a separate small bowl, whisk together the rice vinegar, sugar, soy sauce, and sesame oil until the sugar is dissolved.
3. Add the cooked shrimp, red onion, and diced celery to the cucumbers in a large serving bowl.
4. Pour the vinegar dressing over the cucumber and shrimp mixture. Toss gently to combine all ingredients evenly.
5. Sprinkle sesame seeds on top and mix lightly once more.
6. Let the salad sit for about 10-15 minutes to allow the flavors to meld together beautifully.
7. Serve chilled or at room temperature, garnished with chopped scallions if desired. Enjoy!
Delicious Variations and Serving Suggestions
Let your creativity shine! Here are some thoughts to personalize your Sunomono:
– Swap shrimp for crab or even tofu for a vegetarian option.
– Add a pinch of chili flakes if you like a little heat!
– Toss in some diced avocado for a creamy texture.
– This salad is fantastic on its own but can also be served as a side with grilled meats or seafood.
I hope you give this Japanese Sunomono Salad a whirl! It’s such a simple yet elegant dish that’s sure to impress. If you do make it, I’d love to hear how it turned out and any twists you put on it! Happy cooking, friends! 🌿
