Crisp Cucumber Salad Recipe
by:
http://www.gestational-diabetes-diet.com/gestational-diabetes-recipes/salad/crisp-cucumber-salad-recipe/ This Japanese inspired cool and crisp Cucumber Salad is as elegant and well balanced as it is simple.
ingredients
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serves: 4
1 medium •2 cucumbers, or large English cucumber
cup •¼ rice vinegar
teaspoon •1 sugar
teaspoon •¼ salt
tablespoons •2 sesame seeds, toasted (see Tip)
Nutrition Facts
Crisp Cucumber Salad Recipe
Servings Per Recipe: 4
Amount per Serving
Calories: 37
- Total Fat: 2 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 174 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 1 g
- Sugars: 1.9 g
- Protein: 1 g
preparation
1. 1.Peel cucumbers to leave alternating green stripes.
2. 2.Slice the cucumbers in half lengthwise.
3. 3.scrape the seeds out with a spoon.
4. 4.Using a food processor or sharp knife, cut into very thin slices.
5. 5.Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
6. 6.Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve.
7. 7.Add the cucumbers and sesame seeds; toss well to combine.
8. 8.Serve immediately.
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