Roberta L. Duyff, MS, RDN, FAND, CFCS
The Japanese word "sunomono" — which means "vinegared things" — refers to a salad of thinly-sliced vegetables, marinated in rice vinegar and soy sauce. The result is a salad with a slight
pickled quality, sweetened with a touch of sugar. Among the many nutrient-rich fresh vegetables
that may be prepared sunomono-style: broccoli, cabbage, carrots, cauliflower, celery, cucumber, daikon radish,
mushrooms, onions, red radishes, scallions (green onions), snow peas, spinach,
string beans, seaweed and turnips.
cup rice wine vinegar *
tablespoons granulated sugar
teaspoon low-sodium soy sauce
medium English cucumber, halved lengthwise, very thinly sliced on a diagonal
medium carrots or daikon radishes, very thinly sliced
cup (3 ounces) snow peas, stem ends removed, halved crosswise
medium green onion, sliced lengthwise, then in 1-inch strips
tablespoon minced peeled ginger root
1/8 teaspoon crushed chili pepper flakes
cups shredded leaf lettuce
tablespoon toasted sesame seeds
- Combine the vinegar and water in a small microwave-safe
bowl; blend in the sugar. Heat for 30 to 60 seconds on medium heat; mix until
the sugar dissolves. Blend in the soy
sauce. Set aside.
- Put the
cucumber, carrots, snow peas, green onion, ginger root, and chili pepper
flakes in a medium bowl. Pour the vinegar-soy
sauce mixture over the top; toss gently until the vegetables are well
coated. Cover the bowl; marinate in
the refrigerator for 4 hours or overnight.
- Serve on a bed of lettuce, drizzling remaining
marinade over the salad. Sprinkle
with sesame seeds.
- Substitute rice wine (mirin),
or any sweet white wine.
the veggies! An array of colorful
vegetable — prepared sunomono-style — makes a great side dish for a party
buffet or as a picnic salad, which can be prepared up to 2 days ahead.
Calories from fat: 10; Total fat: 1; Saturated fat: 0; Trans fat: 0g; Cholesterol:
0mg; Sodium: 170mg; Total carbohydrate: 13g; Dietary fiber: 2g; Sugars: 9g;