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Cucumber and Shrimp Sunomono

Name: Cucumber and Shrimp Sunomono
Prep time: 10 min
Total time: 10 min
Yield: 7 servings.
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep/Total Time: 10 min.

Makes

7 servings

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

Cucumber and Shrimp Sunomono Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Nutrition Facts

3/4 cup: 59 calories, 0 fat (0 saturated fat), 32mg cholesterol, 212mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 6g protein.

Cucumber and Shrimp Sunomono

Ingredients

Directions

Nutrition Facts

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