8 June, 2016
Asian Cucumber Salad
This is a fun little recipe that uses not too many ingredients and is refreshing on a hot day or with a hot dish!
The easiest way to deal with the cucumbers is 2 fold.
Option 1 is to use a food processor with a slicing blade – it definitely makes quick work of it, but also means extra clean up… For regular cucumbers, make sure to scrape out the seeds.
Option 2 is to use english cucumbers. No need to peel or scrape out the seeds.
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Nice and refreshing option for cucumbers
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Low cal 54kcal
Low fat 1g
sat-fat Free 0g
chol Free 0mg
High sodium 838mg
Low carbs 10g
Serving size 176g Calories from fat 12kcal Fiber 1g Protein 1g Sugar 6g
Ingredients
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2 cucumbers – peeled, cut lengthwise, seeded, and sliced into thin half moons. ( cuisinart blade works well)
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1 tsp salt
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1 tbsp sugar
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1 tbsp soy sauce
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¼ cup rice wine vinegar
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1 tsp sesame oil
Directions
- In a large bowl combine ingredients.
- Sprinkle with sesame seeds if desired
- Cover and chill for 20 min
Pre-prepping tips:
- Slice the cucumbers.
- Make the marinade, and store in a medium side bowl.
Day of:
- This is actually the day prior, or a few hours before
- Combine the marinade and the cucumber. Stir every couple of hours.
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