Name: Cucumber & Shrimp Salad with Vinegar Dressing (Sunomono)
Yield: Serves 4 as a side dish
Cuisine: Japanese
Ingredients: ½ teaspoon soy sauce; 1 English cucumber, halved lengthwise, seeded (if any), and sliced paper thin; ½ pound small shrimp, peeled, deveined, and halved lengthwise; ½ teaspoon salt; 1 tablespoon sugar; ¼ cup rice vinegar

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

This is the classic Japanese salad. My mother-in-law—along with many older Japanese—believes that eating vegetables raw isn’t good for you. The volume of the raw vegetables makes you think that you are eating a lot of vegetables but actually you are not. She either cooks or marinates vegetables so that you are inclined to eat more of them.