Asian Cucumber Salad
Recipe: #1126
October 23, 2011
Categories: Salads, Side Dishes, Cucumber, Asian, Brunch Vegetarian, more
"This is a very pretty salad when arranged on a plate. Arrange the sliced cukes in a circular pattern on your favorite serving plate and sprinkle with nice toasted sesame seeds. If you don't like peelings on your cucumbers, you can peel them. You can also make this recipe using English cucumbers. "
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (13.1 g)
- Calories 18
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 182.2 mg
- Total Carbohydrate - 0.9 g
- Dietary Fiber - 0.1 g
- Sugars - 0.4 g
- Protein - 0.5 g
- Calcium - 2.1 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Clean and scrub cukes. Cut off ends of cukes and slice thinly; leave skins on. Place slices in a small bowl and sprinkle with salt. This will help remove excess water from the cucumbers. Let stand 10 minutes. Gently squeeze out excess water from slices and set aside.
Step 2
In a small bowl, mix vinegar, soy sauce & sugar. Pour over cucumbers & mix. Arrange cucumbers on plate and sprinkle with toasted sesame seeds.
Step 3
To toast the sesame seeds: put sesame seeds in a small dry frying pan on stove top. Set heat to medium and cook until just brown. Keep and eye on these, because once they start cooking, they brown up very fast, and can burn easily.
Tips
No special items needed.
3 Reviews
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