Japanese Cucumber Salad

Japanese Cucumber Salad
Summary

Serve this vegetable side dish with grilled fish or chicken and a side of brown rice.

  • Prep time
    15 min
  • Servings
    2 Servings
  • Serving size
    about 1 cup
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    about 1 cup
  • Amount per serving Calories 110

  • Total Fat 9g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 6g
    • Dietary Fiber 1g
    • Total Sugars 3g
  • Protein 2g
  • Potassium 200mg
Ingredients

Ingredients

  • rice vinegar
    2 tbsp
  • medium cucumber
    1
  • canola oil
    1 tbsp
  • Splenda or Stevia
    1 tsp
  • salt (optional)
    1/4 tsp
  • sesame seeds (toasted)
    1 tbsp
Directions

Directions

  1. Peel the cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon.

  2. Using a mandolin, food processor, or knife, slice the cucumber into very thin slices.

  3. In a medium bowl, whisk together the vinegar, canola oil, Splenda or Stevia, and salt (optional).

  4. Toss the cucumbers and sesame seeds in the dressing and serve.

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