Japanese Cucumber Salad

Japanese Cucumber Salad

This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

From EatingWell: June/July 2005
Yield: 4 servings, about 1 cup each
Active Time: 15
Total Time: 15

Ingredients

  1. 2 medium cucumbers, or 1 large English cucumber
  2. 1/4 cup rice vinegar
  3. 1 teaspoon sugar
  4. 1/4 teaspoon salt
  5. 2 tablespoons 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.

Tips & 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.

Nutrition

Nutrition Per Serving: 46 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 1 g fiber; 147 mg sodium; 137 mg potassium.

Nutrition Bonus: Iron (35% daily value).

Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fat