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Spicy Shrimp and Pickled Cucumber Asian Salad
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Description
A light Asian salad with tender shrimp and refreshing pickled vegetables. Easy to prepare and full of flavor.
From Meseidy Rivera of The Noshery.
Ingredients
- FOR THE DRESSING:
- 6 Tablespoons Rice Vinegar
- 1-½ teaspoon Sugar
- ½ teaspoons Soy Sauce
- ¼ cups Pickled Ginger, Minced
- 1 clove Garlic, Minced
- 1 teaspoon Sriracha Sauce
- FOR THE SALAD:
- 1 English Cucumber, Thinly Sliced
- ½ teaspoons Salt
- 2 Sheets Nori
- 1 pound Cooked Shrimp, Sliced Lengthwise
- ½ Red Bell Pepper, Julienned
- 1 Tablespoon Sesame Seeds
Preparation
In a large bowl, combine vinegar, sugar, soy sauce, ginger, garlic, and Sriracha. Mix until well combined and sugar dissolves. Set aside.
Place thinly sliced cucumbers in a bowl. Stir in salt and let it sit for 5 minutes. Squeeze water out from cucumbers.
Fold nori sheets into thirds. Using kitchen shears cut the nori into thin short strips. Add cucumbers, sliced shrimp, red pepper, nori, and sesame seeds in the bowl with the dressing. Toss until well combined. Season with more pickled ginger and Sriracha if desired.
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