Japanese Cucumber Salad
Created by JostLori on June 28, 2014
- Servings: 2
- Prep Time: 7m
- Cook Time: 0m
- Recipe #12899
Ingredients
- 1/2 pound cucumber (1 cucumber about 8 inches)
- 3 tablespoons rice wine vinegar
- 1 tablespoon water
- 2 teaspoons granulated sugar
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon fresh mint
How to Make
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Step 1: Wash cucumber very well, or peel it.
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Step 2: Cut cucumber in half crosswise and then in half lengthwise. Remove seeds.
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Step 3: Thinly slice cucumber and place in a glass bowl.
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Thickness depends on how crisp you want the cucumbers to be when finished. Thicker = Crisper, but Thinner = Yummier!
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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.
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Step 5: Pour marinade over sliced cucumbers, mix well and refrigerate for at least an hour.
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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
Nutritional Facts
- 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