Japanese Cucumber Salad

EatingWell


8
2
What's This?
Serving size 4
Total Time

Ingredients

2 medium cucumber or 1 large English cucumber¼ cup rice vinegar1 tsp sugar¼ tsp salt2 Tbsp sesame seeds, toasted (see Tip)

Directions

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 46 1%
  • Calories from fat 18
  • Total Fat 2gm
  • Saturated Fat 0gm
  • Monounsaturated Fat 0gm 1%
  • Sodium 147mg
  • Total Carbohydrates 4gm 3%
  • Fiber 1gm
  • Protein 1gm 6%
  • Cholesterol 0mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Salad, Healthy, Low Calorie, Vegetable, Japanese, Quick, Spring, Summer

Get Inspired

Load More

Terms of Service | Privacy Policy Corporate Site | Advertise With Us