Cucumber & Shrimp Salad

Cucumber & Shrimp Salad

Text and Photo by Jac Kyles Baker 

Serves 1 as a main course salad or 2 side dish servings

Ingredients

2 small (about 6 inches) English cucumbers, cut in half and sliced crosswise

1/4 cup cooked horizontally sliced jumbo shrimp

1 TB thinly sliced onion

2 TB soy sauce

1/2 tsp red pepper flakes

1/2 tsp grated ginger

1/2 TB sesame oil or vegetable oil

1/2 TB light brown sugar

1 TB minced parsley or cilantro

2 TB chopped salted peanuts (optional)

Preparation

In a small bowl, whisk together soy sauce, ginger, oil and sugar until combined and sugar is dissolved.

In a large bowl, gently toss together cucumber, shrimp and onion.  

Add the dressing.*  Stir to coat ingredients.

Add red pepper flakes, parsley (or cilantro) and chopped peanuts if using.

Serve cold or at room temperature.  Store in the refrigerator.

Cook's Note:

*If making the salad ahead of time, add half the dressing.  Add the rest of the dressing before serving.