Easy Sunomomo Salad

Submitted by Mitzimom

"This is the greatest hot weather dinner ever, particularly on those 105 degree summer days in Walnut Creek when the car AC poops out on the way home from work and cooking seems like just too much work. Don't go to Burger Clone, just stop at the grocery store for some English cucumbers and grab the dressing from the cupboard and the frozen shrimp from the freezer, and whip this up. I go to the local Japanese Grocery a couple of times a year and invest in a 24 oz (710 mL) bottle of 'Marukan Seasoned Gourmet Rice Vinegar', add the brown sugar and throw it in the cupboard for whenever I feel the need and I always have a bag of shrimp in the freezer - I like the precooked 50/70 size, but have used up to U12's (sliced in half or cut into pieces)for this. The special equipment you will need is a Japanese Mandolin Slicer (around $25.00) from the same Japanese specialty grocer, which I use for a lot of other things around the kitchen - like slicing lemon paper thin - and which is tiny and easy to store. Options include substituting lump crab for the shrimp, but you should arrange the crab on the top of the salad just before service, not start it in the bottom of the bowl like you would with the shrimp. My family much prefers chopsticks for this, but that is your choice. The amount produced in this recipe is enough for two hot hungry people as a main dish for dinner, or you can serve up to 6 people as a salad course, but don't be surprised when they demand seconds... This is a very forgiving dish, and a good one to make one time from the instructions and then just start playing around with whatever you feel like adding. Shredded radish or carrot is a nice addition, as would be finely chopped ham or leftover poached chicken."

 

• Ready In: 10mins
• Ingredients: 6
• Serves: 2-6

ingredients

• 2 English cucumbers, the ones that come shrink wrapped in plastic, about 10 to 12-inch long each
• 1⁄4 cup seasoned rice vinegar, per preparation instructions
• 1⁄4 cup orange juice
• 1⁄2 cup of tiny cherry tomatoes (you can substitute 1/2 cup of chopped )
• fresh tomatoes, of any type
• 1⁄2 lb of cup of pre-cooked shrimp

directions

1. Pre-preparation: Purchase a 24 fluid oz. (750 mL) bottle of Marukan Seasoned Gourmet Rice Vinegar and add 1 level tablespoon of brown sugar to the bottle. Shake and shelve (no need to refrigerate) until you need it.
2. If your shrimp is frozen, place them into the bottom of a 2 quart bowl.
3. Set the mandolin for a very thin slice - about 1/8 inch, seat it firmly into the bottom into the bowl, and CAREFULLY slice the cucumbers into the bowl, allowing the juice from the cucumbers to remain in the bowl.
4. Add the vinegar preparation and the orange juice, and mix thoroughly.
5. Allow to stand for about 5 minutes, add the tomatoes and and toss again.