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Japanese Cucumber Salad

June/July 2005

Your rating: None Average: 4 (246 votes)

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



READER'S COMMENT:
"Great combination of sweet and sour from the rice vinegar. The toasted sesame seeds are essential, so make sure you have 'em on hand :) YUM. "
Japanese Cucumber Salad Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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.

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

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).

Exchanges: 1 vegetable, 1/2 fat


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