Asian•healthy
Japanese Sunomono Salad
My Japanese sunomono salad is a refreshing dish featuring crisp cucumbers and succulent shrimp tossed in a vinegary, spicy-sweet dressing.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb cooked medium shrimp (deveined, shells and tails removed)
- 2 Japanese cucumbers (sliced thinly (See Note 1))
- 1/2 cup cilantro (chopped)
- 2 green onions (thinly sliced)
- 1 green bell pepper (thinly diced)
- 3 cloves garlic (minced)
- 1 Serrano chile pepper (seeded and minced)
- 1/4 cup lime juice (approximately 3 limes)
- 1/4 cup rice wine vinegar
- 1 tbsp sesame oil
- 2 tsp fish sauce ((optional))
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp sesame seeds (white, black, or combination)
- 8 mint leaves (chopped)
Instructions
- 1
In a small bowl ,whisk together the lime juice, vinegar, sesame oil, fish sauce (optional), salt, red pepper flakes, sesame seeds and mint. Stir in the garlic and chile and set aside.
- 2
To a medium sized bowl, add cooked shrimp, sliced cucumbers, cilantro, green onion and bell pepper. Pour dressing over and toss to combine. Serve with more cilantro and or mint leaves with sesame seeds sprinkled on top. Refrigerate covered if not eating right away.