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Japanese Cucumber Salad

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings, about 1 cup each
This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.
RECIPE INGREDIENTS
2   medium cucumbers or 1 large english cucumber
1/4 cup  rice vinegar
1 teaspoon  sugar
1/4 teaspoon  salt
2 tablespoons  sesame seeds, toasted (see Tip)

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Japanese Cucumber Salad Recipe at Cooking.com
DIRECTIONS
Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.


Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Cucumber Appetizers
 Cool Asian: Sides and Salads
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 46
Sodium: 147mg
Fiber: 1g
Carbohydrates, Total: 4g
Protein: 1g
% Cal. from Fat: 39%
Fat. Total: 2g
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