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Japanese Cucumber Salad
15 min prep time
2servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
How to Make Japanese Cucumber Salad
Serve this vegetable side dish with grilled fish or chicken and a side of brown rice.
15 min prep time
2servings
about 1 cup
Print Recipe >
Step-By-Step Instructions:
-
Peel the cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon.
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Using a mandolin, food processor, or knife, slice the cucumber into very thin slices.
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In a medium bowl, whisk together the vinegar, canola oil, low- or no-calorie sweetener, and salt (optional).
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Toss the cucumbers and sesame seeds in the dressing and serve.
Nutrition facts
2 Servings
-
Serving Size
about 1 cup
- Amount per serving Calories 110
- % Daily value*
-
Total Fat
9g
12%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 290mg 13%
-
Total Carbohydrate
6g
2%
- Dietary Fiber 2g 7%
- Total Sugars 4g
- Added Sugars 3g 6%
- Protein 2g
- Potassium 230mg 5%
Ingredients
cucumber(s)
1 med
rice vinegar
2 tbsp
olive oil
1 tbsp
honey or 1/2 packet low- or no-calorie sweetener
1 tsp
salt
1/4 tsp
sesame seeds (toasted)
1 tbsp
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