While studying Japanese culture in the 4th grade, our class celebrated with a big feast, where I shared this salad. It's refreshing...and a special touch to any meal.—Pam Chicou, San Jose, California
- 3 medium cucumbers, thinly sliced
- 2-2/3 cups bean sprouts
- 1 package (4 ounces) frozen cooked salad shrimp, thawed
- 1/4 cup rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons sugar
- In a large bowl, combine the cucumbers, bean sprouts and shrimp. In a small bowl, whisk the vinegar, soy sauce and sugar; pour over salad and toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 7 servings.
Originally published as Cucumber and Shrimp Sunomono in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p202
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