This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.
| Prep Time: | 15 minutes |
| Ready in: | 15 minutes |
| Yield: | 4 servings, about 1 cup each |
| Ease of Prep: | Easy |
| Recipe 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) | |
Recipe 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.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 46 cal | Carbohydrate Servings: | 0 | |||||
| Carbohydrates: | 4 g | Dietary Fiber: | 1 g | Cholesterol: | 0 mg | |||
| Fat: | 2 g | Sodium: | 147 mg | Saturated Fat: | 0 g | |||
| Protein: | 1 g | Potassium: | 137 mg | Monounsaturated Fat: | 0 g | |||
| Nutrition Bonus: | Iron (35% daily value). | |||||||
| Exchanges: | 1 vegetable, 1/2 fat | |||||||
