Japanese Sunomono Salad
My Japanese sunomono salad is a refreshing dish featuring crisp cucumbers and succulent shrimp tossed in a vinegary, spicy-sweet dressing.
Servings: 4
Ingredients
Salad
- 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
Dressing
- 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
- 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.
- 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.
Notes
- If unable to find Japanese cucumbers, use a seedless variety with very thin skin, such as English or Persian cucumbers.
Nutrition
Calories: 159kcal | Carbohydrates: 11g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1180mg | Potassium: 487mg | Fiber: 2g | Sugar: 4g | Vitamin A: 848IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 1mg