| | Sunomono
1 cup of shrimp meat
7 tablespoons of rice vinegar
1 tablespoon of lemon juice
1 tablespoon of dark sesame oil
5 tablespoons of honey
a pinch of salt or herbal salt substitute
1 1/2 large cucumbers, peeled, seeded and coarsely grated
2 green onions, minced
1/4 cup of finely shredded green cabbage
Mix all ingredients in a bowl and let marinate 2 hours before serving. Serve slightly chilled.
Serves 4 as light first course or 8 as hors d'oeuvres |
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