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Japanese Cucumber Salad

Serve this vegetable side dish with grilled fish or chicken and a side of brown rice. 

Prep Time: 15 minutes

Nutrition Facts

Serving Size: about 1 cup

  • Calories 110
  • Carbohydrate 6 g
  • Protein 2 g
  • Fat 9.0 g
  • Saturated Fat 0.9 g
  • Sugar 3 g
  • Dietary Fiber 1 g
  • Cholesterol 0 mg
  • Sodium 0 mg
  • Potassium 195 mg

This Recipe Serves 2

Ingredients

1 medium cucumber
2 tablespoons rice vinegar
1 tablespoon canola oil
1 teaspoon Splenda or Stevia
1/4 teaspoon salt (optional)
1 tablespoon sesame seeds, toasted

Instructions

  1. Peel the cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon.
  2. Using a mandolin, food processor, or knife, slice the cucumber into very thin slices.
  3. In a medium bowl, whisk together the vinegar, canola oil, Splenda or Stevia, and salt (optional).
  4. Toss the cucumbers and sesame seeds in the dressing and serve.


Chef Tip: You can find a reasonably priced hand held slicer (also called a mandolin) in any kitchen supply store. Using it makes this salad really easy and consistent.  

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

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Meals for Two

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