Japanese Cucumber Salad
Ingredients
-
2-3
cucumbers
Japanese cucumbers
-
½
teaspoon
salt
-
3
tablespoons
soy sauce
-
3
tablespoons
rice vinegar
-
1
tablespoon
sugar
-
1
teaspoon
toasted sesame oil
Instructions
- Slice cucumbers as thin as possible, between ¼ to ⅛-inch thick, then sprinkle with ¼ teaspoon of salt and let sit for 10 minutes.
- Rinse cucumbers with cold water, drain, wrap in a towel, and squeeze out as much water as possible.
- In a bowl, mix the remaining salt, soy sauce, rice vinegar, sugar, and sesame oil, then toss in the cucumbers to coat.
Nutrition Facts (estimated)
Servings
4 servings
Calories
37
Total fat
1g
Total carbohydrates
5g
Total protein
2g
Sodium
1046mg
Cholesterol
0mg
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