Japanese Cucumber Salad
Recipe: #12899
June 28, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Cucumber, Japanese, Fat Free Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, more
"Once upon a time I had a similar recipe from Cooks Illustrated, but can't seem to find it. This is the closest I can come from memory. It's pretty good (pat on back...) but something is not quite the same. The amount of red pepper is for average heat - adjust to your taste! TIME DOES NOT INCLUDE REFRIGERATION TIME."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (149.5 g)
- Calories 38.4
- Total Fat - 0.2 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 584.5 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 0.7 g
- Sugars - 6.1 g
- Protein - 0.8 g
- Calcium - 22.1 mg
- Iron - 0.4 mg
- Vitamin C - 4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Wash cucumber very well, or peel it.
Step 2
Cut cucumber in half crosswise and then in half lengthwise. Remove seeds.
Step 3
Thinly slice cucumber and place in a glass bowl.
Thickness depends on how crisp you want the cucumbers to be when finished. Thicker = Crisper, but Thinner = Yummier!
Step 4
Place remaining ingredients into a magic bullet jar or a small food processor bowl. Process for about 30 seconds or until the mint looks like small specks.
Step 5
Pour marinade over sliced cucumbers, mix well and refrigerate for at least an hour.
To serve, I usually place in individual shallow white prep bowls or little japanese ceramic serving dishes, spooning a little bit of the marinade over the top
Tips
No special items needed.
3 Reviews
You'll Also Love
