Japanese cucumber and shrimp salad
Refreshing, light and easy, cucumber and shrimp salad is a great side to a grilled fish or teriyaki-style meat or shoyu chicken.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 2 English hothouse cucumbers, halved lengthwise and seeded
- 1/4 cup green onions, finely minced
- 2 T sesame seeds, toasted
- 1/4 cup rice wine vinegar
- 1 t toasted sesame seed oil
- 1 tablespoon ginger, peeled and finely chopped
- 1 pinch sugar
- 1/3 pound cooked bay shrimp, rinsed and well drained
- Salt to taste
Instructions
- Thinly slice the cucumber into ribbons using a vegetable peeler. Put cucumber ribbons, green onions, shrimp and sesame seeds in a mixing bowl.
- Put vinegar in a small bowl and whisk in sugar and sesame seed oil. Add ginger and mix. Toss vegetables and shrimp with dressing.
- Refrigerate for at least 30 minutes before serving. Refrigerating longer is better.