4
1 rating

Japanese Cucumber Salad

Next time you're making lunch, throw this recipe into the mix

Adapted from Wolfgang Puck, this has gotten rave reviews! — Sharon123

This recipe is courtesy of Sharon123 via Food.com.

Ready in
30 m
4
Servings
44
Calories Per Serving

Ingredients

  • 2 Cups thinly sliced cucumbers (Japanese, English, or regular)
  • 1/2 Teaspoon or one teaspoon salt (to taste)
  • 1/4 Teaspoon pepper
  • 1 Tablespoon sugar (or slightly less honey)
  • 1 Tablespoon soy sauce
  • 1/4 Cup rice wine vinegar
  • 1 Teaspoon sesame oil
  • 2 Teaspoons sesame seeds

Directions

If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded, and sliced into thin half-moons.

In a large bowl, combine cucumbers, salt, and pepper. Mix well.

Add sugar (or honey), soy sauce, rice wine vinegar, and sesame oil. Mix well.

Sprinkle with sesame seeds and mix.

Let marinate for 20 minutes before serving.

Adjust seasonings before serving.

Nutritional Facts
Servings4
Calories Per Serving44
Total Fat2g3%
Sugar4gN/A
Saturated0.3g1.4%
Protein0.9g1.9%
Carbs6g2%
Vitamin A3µgN/A
Vitamin C1mg2%
Vitamin K9µg11%
Calcium26mg3%
Fiber0.5g2.1%
Folate (food)6µgN/A
Folate equivalent (total)6µg1%
Iron0.4mg2.5%
Magnesium15mg4%
Monounsaturated0.7gN/A
Niacin (B3)0.2mg1%
Phosphorus29mg4%
Polyunsaturated0.8gN/A
Potassium104mg3%
Sodium221mg9%
Sugars, added3gN/A
Zinc0.3mg1.7%