Japanese Cucumber Salad

Makes: 4 servings, about 1 cup each
Active Time: 15 minutes
Total Time: 15 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines »

Ingredients

• 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)

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Preparation

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.

Tips & Notes

• Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Nutrition

Per serving: 46 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 1 g fiber; 147 mg sodium; 137 mg potassium.
Nutrition Bonus: Iron (35% daily value).
Exchanges: 1 vegetable, 1/2 fat