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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somethingnewfordinner.com.
Cooking tools:
- Mandoline
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Skillet
- Refrigerator
Ingredients
- 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
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