Ingredients
3 medium cucumbers, thinly sliced2-2/3 cups bean sprouts1 package (4 ounces) frozen cooked salad shrimp, thawed1/4 cup rice vinegar2 tablespoons reduced-sodium soy sauce2 teaspoons sugar
Preparation
In a large bowl, combine the cucumbers, bean sprouts and shrimp. In a small bowl, whisk the vinegar, soy sauce and sugar; pour over salad and toss to coat. Refrigerate until serving. Serve with a slotted spoon.
