Recipes

Japanese Cucumber Salad

Apr 11, 2018

Ingredients

  • 2 medium cucumbers, or 1 large English cucumber
  • ¼ cup rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 tablespoons black sesame seeds, toasted (see Tip)

Preparation

  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

  • 46 calories
  • 2 g fat(0 g sat)
  • 1 g fiber
  • 4 g carbohydrates
  • 1 g protein
  • 14 mcg folate
  • 0 mg cholesterol
  • 2 g sugars
  • 1 g added sugars
  • 72 IU vitamin A
  • 3 mg vitamin C
  • 14 mg calcium
  • 7 mg iron
  • 147 mg sodium
  • 137 mg potassium
  • 119 mg phosphorus
Categories: Recipes