Salad, side/appetizer
Japanese Cucumber Salad
Overview
This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.
Prep time
15
Cook Time
0
Total Time
15
Nutritional Information
Makes:
4 Servings
Serving size:
about 1 cup
Calories
46kcal
Added sugars
1g
Carbohydrates
4g
Fat
2g
Saturated Fat
0g
Monounsaturated Fat
0g
Protein
1g
Cholesterol
0mg
Dietary Fiber
1g
Potassium
137mg
Sodium
147mg
Total sugars
2g
Instructions
STEP 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.
STEP 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.
© Meredith Corporation. All rights reserved. Used with permission.
Ingredients
2 medium cucumbers or 1 large English cucumber
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sesame seeds , toasted
