Cucumber and Shrimp Sunomono |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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While studying Japanese culture in the 4th grade, our class celebrated with a big feast, where I shared this salad. It's refreshing...and a special touch to any meal.—Pam Chicou, San Jose, California Ingredients:
3 medium cucumbers, thinly sliced |
2-2/3 cups bean sprouts |
1 package (4 ounces) frozen cooked salad shrimp, thawed |
1/4 cup rice vinegar |
2 tablespoons reduced-sodium soy sauce |
2 teaspoons sugar |
Directions:
1. In a large bowl, combine the cucumbers, bean sprouts and shrimp. In a small bowl, whisk the vinegar, soy sauce and sugar; pour over salad and toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 7 servings.
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