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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
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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.
- Using a mandolin, food processor, or knife, slice the cucumber into very thin slices.
- In a medium bowl, whisk together the vinegar, canola oil, Splenda or Stevia, and salt (optional).
- Toss the cucumbers and sesame seeds in the dressing and serve.
Nutrition facts
2 Servings
-
Serving Size
about 1 cup
- Amount per serving Calories 120
-
Total Fat
9g
- Saturated Fat 1.3g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 290mg
-
Total Carbohydrate
8g
- Dietary Fiber 1g
- Total Sugars 5g
- Added Sugars 0g
- Protein 1g
- Potassium 170mg
- Phosphorous 55mg
Ingredients
medium cucumber
1
rice vinegar
2 tbsp
olive oil
1 tbsp
honey or 1/2 packet artificial sweetener
1 tsp
salt
1/4 tsp
sesame seeds (toasted)
1 tbsp
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