Japanese Cucumber Salad

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

Ingredients

  • 2 medium cucumbers, or 1 large English cucumber

  • ¼ cup rice vinegar

  • 1 teaspoon sugar

  • ¼ teaspoon salt

  • 2 tablespoons sesame seeds, toasted (see Tip)

Directions

  • Step 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.

  • Step 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

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

Source: EatingWell Magazine, June/July 2005

Richard GoodpastureComment