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RECIPE
7 INGREDIENTS7 STEPS30MIN

Japanese Cucumber Salad

4.5
4 Ratings
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Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.

30MIN

Total Time
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1 Tbsp
1/4 cup
Rice Vinegar
1 Tbsp
1 tsp
Sesame Oil
1 Tbsp
Toasted White Sesame Seeds
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Nutrition Per Serving
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CALORIES
63
FAT
2.6 g
PROTEIN
1.6 g
CARBS
10.0 g

Directions

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Step 1
Vertically score the sides of the English Cucumber (1).
Step 2
Then very thinly slice and transfer the slices to a colander or strainer basket sitting in the sink.
Step 3
Sprinkle with Kosher Salt (1 tablespoon), tossing the cucumber slices to coat (this will draw out the moisture). Allow to sit for 20 minutes.
Step 4
Rinse the cucumbers well under cold water, making sure to remove all of the excess salt. Allow to drain in the colander while you work on the vinegar mixture.
Step 5
In a medium bowl, add the Rice Vinegar (1/4 cup), Soy Sauce (1 tablespoon), Granulated Sugar (2 teaspoon), and Sesame Oil (1 teaspoon). Stir well to combine.
Step 6
Add the cucumber slices to the vinegar mixture and sprinkle with the toasted Toasted White Sesame Seeds (1 tablespoon).
Step 7
Gently toss and keep refrigerated until ready to serve.

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Nutrition Per Serving
Calories
63
% Daily Value*
Fat
2.6 g
3%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
10.0 g
4%
Fiber
0.8 g
3%
Sugars
6.7 g
--
Protein
1.6 g
3%
Sodium
4190.8 mg
182%
Vitamin D
--
--
Calcium
26.8 mg
2%
Iron
0.8 mg
4%
Potassium
256.0 mg
5%
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