Japanese Cucumber Salad
Recipe from
EatingWell
This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.
Servings:
4 servings, about 1 cup each
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
-
2medium cucumbers, or 1 large English cucumbersee savings
-
1/4 cuprice vinegarsee savings
-
1 teaspoonsugarsee savings
-
1/4 teaspoonsaltsee savings
-
2 tablespoonssesame seeds, toasted (see Tip)see savings
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:
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 information
Calories 46, Total Fat 2 g, Sodium 147 mg, Carbohydrate 4 g, Fiber 1 g, Protein 1 g, Potassium 137 mg. Daily Values: Iron 35%. Exchanges: Vegetable 1,Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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