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Sliced Cucumbers With Sesame Rice Vinaigrette Recipe
|Rice vinegar||1⁄2 Cup (8 tbs)|
|Low sodium soy sauce||1 Tablespoon|
|Sesame seeds||2 Tablespoon, toasted|
|Cilantro||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 248 Calories from Fat 130
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 2.3 g11.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 325.4 mg13.6%
Total Carbohydrates 24 g8%
Dietary Fiber 6.2 g24.8%
Sugars 7.7 g
Protein 9 g17.1%
Vitamin A 29.7% Vitamin C 27.7%
Calcium 37.5% Iron 32.7%
*Based on a 2000 Calorie diet
Cut them in half and scoop out the seeds.
With a sharp knife slice the cucumbers paper thin.
Place in a medium bowl, add the vinegar and soy sauce and mix well.
To toast the sesame seeds.
Put the sesame seeds in a cast-iron skillet over high heat and heat until they just start to turn golden.
You must shake the pan constantly to prevent the seeds from burning.
This will release their oils and make them taste so good.
Transfer cucumber mixture to six plates or bowls.
Sprinkle the sesame seeds on top of each serving.
Place a pinch of cilantro on top of each serving.