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Cucumber Salad Japanese Style Recipe
|Sesame seeds||2 Teaspoon|
|Rice vinegar||1 Tablespoon|
|Soft light brown sugar||1⁄2 Teaspoon|
|Cucumbers||2 , peeled, seeded and thinly sliced|
Serving size: Complete recipe
Calories 122 Calories from Fat 50
% Daily Value*
Total Fat 6 g9%
Saturated Fat 0.87 g4.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 568 mg23.7%
Total Carbohydrates 17 g5.7%
Dietary Fiber 3.1 g12.3%
Sugars 8.2 g
Protein 4 g7.7%
Vitamin A 8.3% Vitamin C 15.9%
Calcium 14.6% Iron 13.5%
*Based on a 2000 Calorie diet
Shake the pan over moderate heat until the seeds start to pop; remove from the pan and allow to cool.
Spread out the cucumber slices in a colander.
Place a plate on top, weighted with a couple of large cans, leave to drain in the sink for at least 30 minutes.
Tip the drained cucumbers into a bowl.
Mix the vinegar, sugar and salt together, add to the cucumbers and mix well Sprinkle with Tabasco and the roasted sesame seeds.