Japanese Cucumber Salad

Japanese Cucumber Salad

As elegant and well balanced as it is simple, this Japanese inspired cool, crisp salad would be great with our Wasabi Salmon Burgers.


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

  1. 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.

  2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Makes 4 servings, about 1 cup each.

per serving: 46 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 147 mg sodium…use a salt substitute to reduce sodium content.

Nutrition bonus: Iron (35% daily value).

B-man :wink: