Asian

Japanese Cucumber SaladFrom EatingWell Magazine June/July 2005 takes 15 minutes to prepare.

Japanese Cucumber SaladFrom EatingWell Magazine June/July 2005 takes 15 minutes to cook.

Japanese Cucumber SaladFrom EatingWell Magazine June/July 2005 makes 4 servings.

The ingredients for Japanese Cucumber SaladFrom EatingWell Magazine June/July 2005 are:

Makes 4 servings, about 1 cup each

EASE OF PREPARATION: Easy

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)

Here is how you make Japanese Cucumber SaladFrom EatingWell Magazine June/July 2005:

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.NUTRITION INFORMATION: 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.Nutrition bonus: Iron (35% daily value).TIP: 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. Number of Servings: 4Recipe submitted by SparkPeople user IWADULI.

The nutritional information for Japanese Cucumber SaladFrom EatingWell Magazine June/July 2005 is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 80.7

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 635.7 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 1.1 g
• Protein: 1.3 g

Japanese Cucumber SaladFrom EatingWell Magazine June/July 2005 is Asian cuisine.

The dietary needs meet for Japanese Cucumber SaladFrom EatingWell Magazine June/July 2005 is Low Fat