Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Japanese Cucumber Salad
Cooling salad
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Appetizer, Soups and salad
Cuisine
Asian, diabetic friendly, gluten free, International, Japanese, One pot, Summer, Vegan, Vegetarian
Servings
2
portions
Calories
51
kcal
Ingredients
1x
2x
3x
2
cucumber
Japanese cucmbers
salt to taste
for the dressing
1.5
tbsp
rice vinegar
1/2
tbsp
sugar
raw sugar/ any variety is ok
1/2
tbsp
light soy sauce
1
tbsp
Toasted sesame seeds
white or black
Instructions
Wash the cucumbers and slice them thin. You could use as thin long ribbons or as round cuts
Add in the salt and let it sit for 5 minutes
Squeeze out the water from the cucumbers after 5 minutes
In a small mixing bowl mix together the rice vinegar, soy sauce and sugar
Add in the cucumbers and toss well.
Sprinkle the sesame seeds
The recipe is ready.
Notes
Optionally you can toss in a few basil, mint or other herbs into the salad.
Japanese cucumbers are thin and long without much of the seeds in the core.
Nutrition
Serving:
100
g
Calories:
51
kcal
Carbohydrates:
8
g
Protein:
1
g
Fat:
2
g
Saturated Fat:
0.3
g
Polyunsaturated Fat:
0.004
g
Monounsaturated Fat:
0.003
g
Sodium:
699
mg
Potassium:
204
mg
Fiber:
2
g
Sugar:
6
g
Tried this recipe?
Let us know
how it was!