Japanese Cucumber Salad



Japanese Cucumber Salad
Serves: 4
Prep time: 
Total time: 
  • 2 medium cucumbers, or 1 large English cucumber
  • ¼ cup rice vinegar
  • 1 teaspoon stevia
  • ¼ teaspoon sea salt
  • 2 tablespoons sesame seeds, toasted (optional)
  1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon.
  2. Using a food processor or sharp knife, cut into very thin slices.
  3. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
  4. Combine vinegar, stevia and salt in a medium bowl, stirring to dissolve.
  5. Add the cucumbers and sesame seeds; toss well to combine.
  6. Serve immediately.
Nutrition Information
Calories: 46 Fat: 2 Carbohydrates: 4 Sugar: 1 Sodium: 147 Fiber: 1 Protein: 1

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