Easy Sunomomo Salad
- 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
- 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.
- If your shrimp is frozen, place them into the bottom of a 2 quart bowl.
- 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.
- Add the vinegar preparation and the orange juice, and mix thoroughly.
- Allow to stand for about 5 minutes, add the tomatoes and and toss again.
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RECIPE SUBMITTED BY
I am a self taught cook (My Mom, bless her soul, has always worked, and being product of the post WWII generation, is a big believer in convenience foods - she heats, she doesn't cook) who started experimenting out of library cookbooks at age 9. My Grandma was in her high 90's by the time she could work with me, but I inherited a lot of her old recipes ("receipts"), and have done a lot of playing around, eventually taking several courses at the San Francisco Culinary Academy. I teach jewelry fabrication and design and am an accredited Property manager for both commercial properties and community associations, which leaves me very little home time, so I do the night-owl thing!