Japanese Cucumber Salad

http://www.eatingwell.com/recipes/japanese_cucumber_salad.html

From EatingWell:  June/July 2005

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

4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

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

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

Exchanges: 1 vegetable, 1/2 fat

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.