Sunomono Japanese Cucumber Salad
Servings: 3 people
Calories: 14
An Asian style cucumber salad that uses rice vinegar, soy sauce and ginger. This recipe is a great change from the traditional American cucumber salads.
Print Recipe
Ingredients
- 2 large cucumbers peeled
- 1 teaspoon salt
- ⅓ cup rice vinegar
- 2 stevia packets
- ¾ teaspoon ginger or 1 ½ teaspoon fresh grated
- ¼ teaspoon soy sauce
- sesame seeds optional
Instructions
- Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. Place cucumber slices in a bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.
- In a small bowl combine vinegar, sugar, salt, ginger, and soy sauce. Add cucumbers and mix until cucumbers are coated with the mixture. Chill for at least 1 hour before serving. Sprinkle sesame seeds on top of each serving as garnish if desired.
Video
Notes
It's best to use English or Persian cucumbers which have a lot less seeds. That way, there's more cucumber left after removing the seeds.
Add in some seafood like crab meat, octopus, fish, or lobster to make this salad eat more like a meal.
Nutrition
Calories: 14 | Carbohydrates: 3g | Protein: 1g | Sodium: 797mg | Potassium: 36mg | Vitamin A: 50IU | Calcium: 10mg | Iron: 0.2mg
Additional Info
Net Carbs:
3
g
|
% Carbs:
75
%
|
% Protein:
25
%
|
% Fat:
0
%
|
SmartPoints:
0