Whenever I need a quick appetizer or side to go with an Asian main course, I turn to cucumbers. These slick, crunchy workhorses of the kitchen are always reliable when you need that last-minute “something extra.” Sure, you can pickle cucumbers, jar them, and save them for the future, but my favorite way to eat them is raw, in a quick salad.
This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.
Japanese Cucumber Salad Recipe
- 2 medium cucumbers, or 1 large English cucumber
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds, toasted (see Tip)
- 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.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
- Serving size: about 1 cup
- Per serving: 46 calories;2 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 2 g sugars; 1 g added sugars; 72 IU vitamin A; 3 mg vitamin C; 14 mg calcium; 7 mg iron; 147 mg sodium; 137 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 vegetable, 1/2 fat