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Japanese Cucumber Salad
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 medium cucumbers
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds, toasted
Nutrition Info
Per Serving
- Calories: 42 kcal
- Carbohydrates: 4 g
- Dietary Fiber: 1 g
- Fat: 2 g
- Protein: 1 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Yield: 4 servings
3. Still Hungry?
This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.
Notes:
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.
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