Sunomono Salad

This Japanese salad is tangy, refreshing, and healthy. It is an excellent starter because it is so light, and also happens to be very easy to make.


Serves 4 MARINADE:

  • 4 cups Rice vinegar

  • 1.5 cups Granulated sugar

  • 2 tsp. Salt

  • 1/2 cup Sake

  • Dash soya sauce

  • 2 tbsp. grated ginger


SALAD:

  • ​​1/4 lb raw shrimp

  • 1/4 lb cooked crabmeat

  • 1/2 cucumber, thinly sliced

  • 250 g vermicelli noodles

  • 2 green onions sliced on sharp diagonal

  • ​Lemon wedges (optional)


DIRECTIONS: 1. Mix all marinade ingredients together and set aside (you can do this in the AM). Be sure to cover it. Make sure the ginger is chopped well. 2. Bring water to a boil and add noodles in till cooked (check packaging for specific timing). Drain in colander and cool under running water. Chop with scissors into smaller chunks. Place into a glass salad bowl with a little shot of water - mix it around, and seal bowl with saran. It can sit for a few hours but not all day. NOTE: The noodles will want to clump together, make sure to check them occasionally if made in advance and add more water if necessary. 3. When ready to serve, put the noodles into the bowl and pour enough juice onto each serving so that the noodles are swimming in it. Make sure some ginger goes into each bowl. Then place cucumber, green onion and crab/prawns on top and serve immediately.




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