Description
A refreshing Japanese salad featuring crisp cucumbers, succulent shrimp, and a tangy sweet vinegar dressing, perfect as a light side dish or appetizer.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 12 cooked shrimp, peeled and deveined
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
Instructions
- Slice cucumbers thinly; optionally remove seeds for milder flavor.
- Place cucumber slices in a bowl, sprinkle with salt, and let sit 10 minutes to release water.
- Boil shrimp 2-3 minutes until pink; drain, cool, peel, and devein.
- In a small bowl, mix rice vinegar, sugar, and soy sauce until sugar dissolves.
- Combine salted cucumbers and shrimp in a large bowl; pour dressing over and toss gently.
- Sprinkle sesame seeds on top.
- Chill salad at least 30 minutes before serving for best flavor.
Notes
Salting cucumbers prevents sogginess. Chill salad to enhance flavors. Adjust sweetness by adding more sugar or honey. For a vegetarian option, substitute shrimp with tofu or add wakame seaweed.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg