How to Make Japanese Cucumber Salad
Serve this vegetable side dish with grilled fish or chicken and a side of brown rice.
15 min prep time
2servings
about 1 cup
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Step-By-Step Instructions:
- Peel the cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon.
- Using a mandolin, food processor, or knife, slice the cucumber into very thin slices.
- In a medium bowl, whisk together the vinegar, canola oil, Splenda or Stevia, and salt (optional).
- Toss the cucumbers and sesame seeds in the dressing and serve.
Nutrition facts
2 Servings
-
Serving Size
about 1 cup
-
Amount per serving
Calories
120
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
1.3g
7% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
290mg
13% -
Total Carbohydrate
8g
3%-
Dietary Fiber
1g
4% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
1g
-
Potassium
170mg
4%
Ingredients
medium cucumber
1
rice vinegar
2 tbsp
olive oil
1 tbsp
honey or 1/2 packet artificial sweetener
1 tsp
salt
1/4 tsp
sesame seeds (toasted)
1 tbsp