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+ servings
Japanese Cucumber salad with sesame seed

Japanese Cucumber Salad

Cooling salad
Prep Time 10 mins
Total Time 10 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
  

  • 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: 100gCalories: 51kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.003gSodium: 699mgPotassium: 204mgFiber: 2gSugar: 6g
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