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Japanese Cucumber & Shrimp Salad

Japanese Cucumber & Shrimp Salad

0 reviews
READY IN 15 mins
PREP TIME 15 mins
SERVINGS 6

Refreshing, light and easy, cucumber and shrimp salad is a great side to a grilled fish or teriyaki-style meat or shoyu chicken.

Ingredients

  • 2 English hothouse cucumbers, halved lengthwise and seeded
  • ¼ cup green onions, finely minced
  • 2 T sesame seeds, toasted
  • ¼ cup rice wine vinegar
  • 1 t toasted sesame seed oil
  • 1 tablespoon ginger, peeled and finely chopped
  • 1 pinch sugar
  • ⅓ pound cooked bay shrimp, rinsed and well drained
  • Salt to taste

Directions

  • 1Thinly slice the cucumber into ribbons using a vegetable peeler. Put cucumber ribbons, green onions, shrimp and sesame seeds in a mixing bowl.
  • 2Put vinegar in a small bowl and whisk in sugar and sesame seed oil. Add ginger and mix. Toss vegetables and shrimp with dressing.
  • 3Refrigerate for at least 30 minutes before serving. Refrigerating longer is better.

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