Elevate your summer sides with our Tomato Ponzu Sunomono. We’ve reimagined the classic Japanese "vinegared thing" by marinating cubed avocado in a savory, bright tomato-infused ponzu. As the avocado soaks up the citrus and umami, it creates a rich dressing that perfectly coats a bed of delicate glass noodles.
-
Prep time: 15 minutes
-
Marinating time: 1–2 hours
-
Servings: 2
Ingredients:
- 1 large ripe avocado, cubed.
- 100g Harusame (Japanese glass noodles made from potato or mung bean starch), cooked and chilled.
- The Marinade: 1/2 cup Chef Kaz Tomato Ponzu
- The Garnish:1/2 English cucumber, thinly sliced, medium tomato, sliced or wedged, Optional: 2–3 stems of fresh cilantro, finely chopped (leaves and tender stems)
Instructions
-
Marinate the Avocado: Place your cubed avocado into a small bowl and pour the tomato ponzu over it. Ensure the cubes are well-submerged. Cover and refrigerate for 1 to 2 hours. This allows the avocado to soften slightly and absorb the savory citrus notes.
-
Prepare the Noodles: Cook the glass noodles according to package instructions (usually a 3-5 minute boil). Drain and immediately rinse under cold running water to stop the cooking and remove excess starch. Drain thoroughly.
-
Assemble: Divide the chilled glass noodles into two bowls. Create a bed for the avocado.
-
The Pour: Carefully pour the marinated avocado and all of the soaking liquid directly over the noodles. The marinade serves as the dressing for the entire salad.
-
Garnish and Serve: Arrange the sliced cucumber and tomato around the avocado. Top it with chopped cilantro if you use. Serve immediately while chilled.
Shop the Recipe
Want more inspiration? Check out my Vegan Recipe Book on Amazon!  Click hereÂ