Sunomono Salad

Name: Sunomono Salad
Prep time: 5 minutes
Total time: 5 minutes + Model.Content.CookTime
Yield: 4 servings
Ingredients: 1 Tbsp. NAKANO® Organic Natural Rice Vinegar; 1 Tbsp. granulated sugar; 1 Tbsp. reduced sodium soy sauce; 2 cups English cucumbers, sliced; ¾ cup wakame seaweed, rehydrated; ¾ cup wakame seaweed, rehydrated; 31/35 ct. large shrimp, cooked, peeled, sliced lengthwise; 4 oz. lump crabmeat, divided; 1 tsp. sesame seeds

Yield: 4 servings | Prep Time: 5 minutes

Ingredients

1 Tbsp. NAKANO^® Organic Natural Rice Vinegar
1 Tbsp. granulated sugar
1 Tbsp. reduced sodium soy sauce
2 cups English cucumbers, sliced
¾ cup wakame seaweed, rehydrated
31/35 ct. large shrimp, cooked, peeled, sliced lengthwise
4 oz. lump crabmeat, divided
1 tsp. sesame seeds

Directions

In a medium bowl, combine the NAKANO^® Organic Natural Rice Vinegar, sugar, and soy sauce. Whisk until the sugar is dissolved.
Add the cucumber, seaweed, shrimp, and 2 oz. of the crabmeat to the vinegar mixture. Mix well and then transfer to serving dish.
Top with the remaining 2 oz. of crabmeat and sesame seeds.

Tip: Swap butter for NAKANO^® Rice Vinegar on your baked potato

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