Japanese Cucumber Salad

Simple and refreshing.

Japanese Vegan total time10 mins servings4 calories46 addedAugust 2020

• 2 medium Persian cucumbers, or 1 large English cucumber
• ¼ cup rice vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• 2 tablespoons sesame seeds, toasted

1. 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.
2. 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.
3. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Nutrition

calories46 total fat2.3g total carbohydrates4.2g dietary fiber0.7g sugars2g added sugars1g protein1.3g sodium127mg calcium14mg iron7mg potassium137mg