Cucumber Salad

Cucumber Salad Recipe
James Carrier
This easy 5-ingredient, Asian-inspired cucumber salad recipe is a great way to enjoy summer's harvest.

Yield:

Makes about 6 servings

Recipe from

Sunset

Nutritional Information

Calories 51
Caloriesfromfat 51 %
Protein 0.9 g
Fat 2.9 g
Satfat 0.4 g
Carbohydrate 6.1 g
Fiber 0.9 g
Sodium 96 mg
Cholesterol 0.0 mg

Ingredients

1 English cucumber (12 oz).
1 teaspoon salt
2 tablespoons distilled vinegar
1 tablespoon Asian sesame oil
2 tablespoons sugar
salt
pepper
1 tablespoons toasted sesame seeds

Preparation

1. Rinse, peel (if desired) and thinly slice 1 English cucumber (12 oz.). In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.

2. Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil, 2 tablespoons sugar, and salt and pepper to taste. Serve at room temperature or cold.

3. Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.

Note:

June 2004
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