Japanese Cucumber Salad
Recipe: #16959
January 23, 2015
Categories: Salads, Vegetable Salad, Side Dishes, Cucumber, Japanese, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This recipe calls for shiso, a jagged-edged leaf from the perilla plant that is widely used in Japanese cooking. Its flavor is reminiscent of mint and basil. If shiso is not available, you can substitute fresh mint. Serve this salad with Grilled Miso-Glazed Black Cod (posted separately)."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (134 g)
- Calories 62.2
- Total Fat - 4.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 293.7 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 0.7 g
- Sugars - 2.5 g
- Protein - 0.8 g
- Calcium - 22.3 mg
- Iron - 0.4 mg
- Vitamin C - 3.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put the sesame seeds in a dry small fry pan, set over medium-low heat and toast the seeds, shaking the pan frequently, until golden brown, about 5 minutes. Transfer to a plate and let cool.
Step 2
Alternatively, put the seeds in a mesh spice toaster and hold it about 5 inches above a medium gas flame on the stovetop; do not place your hand too close to the flame. Shake the seeds in the toaster until golden brown, 30 to 45 seconds. Transfer to a plate and let cool.
Step 3
Using a mandoline or a sharp knife, cut the cucumber into 1/8-inch slices. Transfer to a colander, sprinkle with the 1/2 teaspoon salt and let stand for 10 minutes.
Step 4
In a small bowl, whisk together the vinegar, sugar and sesame oil.
Step 5
In another bowl, combine the cucumber, scallions, shiso and sesame seeds. Add the vinaigrette and stir to combine.
Step 6
Season with salt and pepper.
Step 7
Serve the salad at room temperature or chilled.
Tips
No special items needed.
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