Japanese Sunomono Salad
User Reviews
5
Japanese Sunomono Salad
Description
Japanese Sunomono Salad is a light and refreshing salad centered on cooked peeled shrimp paired with thinly sliced Japanese cucumbers, green bell pepper, cilantro, and green onions. The dressing blends lime juice and rice wine vinegar with aromatic elements like minced garlic and serrano chile for heat, balanced by sesame oil and seeds, mint, and optional fish sauce. The mixture of tender shrimp and crisp vegetables combined with the tangy, slightly spicy dressing creates a bright and lively dish.
The preparation involves whisking the dressing ingredients and then tossing them with the salad components just before serving. The sesame seeds sprinkled on top add a subtle crunch that contrasts with the juicy shrimp and fresh vegetables. This salad works well as a light appetizer or side dish in a meal.
For the best texture and flavor, use thinly sliced cucumbers such as Japanese cucumbers or seedless varieties with thin skins. The salad can be refrigerated covered if not served immediately, helping flavors to meld but maintaining the crispness of the vegetables.
Ingredients
Salad
- 1 lb Shrimp deveined, shells and tails removed, cooked, medium size
- 2 Japanese cucumber sliced thinly (See Note 1
- 1/2 cup cilantro chopped
- 2 green onions thinly sliced
- 1 green bell pepper thinly diced
Dressing
- 3 cloves garlic minced
- 1 serrano chile pepper seeded and minced
- 1/4 cup lime juice approximately 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 white, black, or combination
- 8 mint chopped, leaves
Instructions
- In a small bowl ,whisk together the lime juice, vinegar, sesame oil, fish sauce (optional), salt, red pepper flakes, sesame seeds and mint. Stir in the garlic and chile and set aside.
- To a medium sized bowl, add cooked shrimp, sliced cucumbers, cilantro, green onion and bell pepper. Pour dressing over and toss to combine. Serve with more cilantro and or mint leaves with sesame seeds sprinkled on top. Refrigerate covered if not eating right away.
Notes
- If Japanese cucumbers are unavailable, substitute with seedless cucumbers like English or Persian varieties with thin skin to maintain the crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1180mg | 49% |
| Potassium | 487mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 36mg | 40% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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