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Japanese Cucumber And Ham Salad Recipe
|Pre cooked lean ham slices||2 (Each 1/4 Inch Thick)|
|Sanbai su||1⁄2 Cup (8 tbs)|
|Fresh ginger||1 Tablespoon, finely grated|
Calories 34 Calories from Fat 5
% Daily Value*
Total Fat 0.47 g0.72%
Saturated Fat 0.01 g0.05%
Trans Fat 0 g
Cholesterol 6.4 mg
Sodium 1956.1 mg81.5%
Total Carbohydrates 3 g1.1%
Dietary Fiber 0.31 g1.3%
Sugars 0.6 g
Protein 4 g8.2%
Vitamin A Vitamin C 0.31%
Calcium 0.6% Iron 3.3%
*Based on a 2000 Calorie diet
1 Wash the cucumber.
2 Cut off the ends.
3 Take a handful of salt and rub it onto the skin all over, to preserve and enhance the green color.
4 Wipe the skin with a clean cloth.
5 Cut the cucumber lengthwise into quarters.
6 Using a curved vegetable knife or tip of a metal spoon, remove the seeds section and a thin layer of flesh beneath it.
7 Cut the remaining flesh and skin into even sized matchstick strips.
8 Shred the ham into even sized strips.
9 In a bowl, mix the strips along with the cucumber using your fingers briefly to avoid breaking up the strips.
10 Cover the bowl with plastic wrap.
11 Place in the refrigerator and chill.
12 In a bowl, stir grated ginger into the sambai zu dressing.
13 Sprinkle onto the ham and cucumber.
14 Cover and refrigerate for 1 hour.
15 Serve chilled.