Crisp Cucumber Salad Recipe

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by: lisa lore






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
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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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