Japanese Sunomono Salad
Japanese sunomono salad combines crisp cucumbers and tender shrimp with a bright lime-vinegar dressing, herbs, chile, and sesame.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 20 minutes
Ingredients
Ingredients
- 1 lb cooked medium shrimp deveined, shells and tails removed
- 2 Japanese cucumbers sliced thinly
- 1/2 cup cilantro chopped
- 2 green onions thinly sliced
- 1 green bell pepper thinly diced
- 3 cloves garlic minced
- 1 Serrano chile pepper seeded and minced
- 1/4 cup lime juice about 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
- 8 mint leaves chopped
Instructions
Instructions
- Whisk lime juice, vinegar, sesame oil, fish sauce if using, salt, red pepper flakes, sesame seeds, and mint. Stir in garlic and chile.
- Combine shrimp, cucumbers, cilantro, green onion, and bell pepper. Pour dressing over and toss. Garnish with herbs and sesame seeds; refrigerate covered if not serving immediately.