Japanese sunomono salad is a chilled cucumber and shrimp dish dressed in a bright, tangy vinegar-lime sauce with sesame oil and serrano heat. It's a light, refreshing side that comes together in minutes and balances sour, spicy, and herbaceous flavors.
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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.
Store covered in the refrigerator for up to 4 hours. The salad does not require reheating; serve chilled. Best eaten within 1 day as cucumbers gradually soften.
Yes. Assemble the salad up to 4 hours ahead, cover, and refrigerate. The flavors meld as it sits, but add fresh mint and cilantro just before serving to keep herbs bright.
English cucumbers or regular slicing cucumbers work well. Slice thinly and pat dry to reduce excess water that can dilute the dressing.
No. The recipe marks it optional. Omit it for vegetarian versions or if you dislike the flavor; the lime juice and vinegar still provide depth.
Yes, but thaw and cook them first. The recipe calls for cooked shrimp, so ensure they're fully cooled before tossing with the dressing.
Moderate heat from one serrano chile and red pepper flakes. Remove seeds from the chile for less spice, or add a second chile for more kick.
