Japanese Vinegared Cucumbers
Recipe: #14303
September 18, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Cucumber, Japanese, One-Pot Meal, July 4th, Labor Day, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"By taylortwo t is from "The Complete Asian Cookbook" by Charmaine Solomon. It does require that it marinates a while before serving. There is no real cook time involved."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (136.5 g)
- Calories 32.7
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 584.2 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 0.7 g
- Sugars - 5.6 g
- Protein - 0.6 g
- Calcium - 16.1 mg
- Iron - 0.2 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel and slice in half lengthwise and remove seeds.
Step 2
Cut into thin slices.
Step 3
Combine all other ingredients and marinate cucumber in the seasonings for at least 1 hour.
Step 4
Serve as a side salad or relish.
Tips
No special items needed.
5 Reviews
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