Japanese Salad
Created by Tisme on July 7, 2023
- Servings: 3
- Prep Time: 10m
- Cook Time: 25m
- Recipe #41112
Ingredients
- 2 cups cucumber slices, peeled and de seeded, thinly sliced,
- Sea salt and cracked pepper
- 3/4 teaspoon light brown sugar
- 1 tablespoon soy sauce (use GF soy sauce for gluten-free)
- 1/4 cup rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons sesame seeds ( optional to toast sesame seed )
How to Make
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Step 1: Place the sugar, soy sauce, rice wine vinegar, sesame oil and chili flakes (chili if using) in a bowl & whisk the ingredients together well.
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Step 2: Season the sliced cucumber with salt and pepper to taste and then pour the dressing on to the cucumbers and toss to combine.
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Step 3: Sprinkle in the sesame seeds toss through again. (See note in description for toasted)
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Step 4: Allow the cucumber mix to sit for 20 minutes before serving.
Nutritional Facts
- Serving Size: 1 (123.2 g)
- Calories 70
- Total Fat - 4.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 412.1 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 1.4 g
- Sugars - 2.4 g
- Protein - 2 g
- Calcium - 73.4 mg
- Iron - 1.1 mg
- Vitamin C - 3 mg
- Thiamin - 0.1 mg