Japanese Cucumber Salad

Rating: 4.4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Jessie Price
Source: EatingWell Magazine, June/July 2005

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
15 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

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.

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  • 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

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 Facts

Serving Size: about 1 cup
Per Serving:
46 calories; protein 1.3g; carbohydrates 4.2g; dietary fiber 0.7g; sugars 2.4g; fat 2.3g; vitamin a iu 72.4IU; vitamin c 3.2mg; folate 14.1mcg; calcium 14.2mg; iron 6.7mg; magnesium 12.1mg; potassium 136.7mg; sodium 147.4mg; added sugar 1g.
Exchanges:

1 vegetable, 1/2 fat

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