Back when I lived in South Carolina I went to this sushi place that had this wonderful cucumber salad as an appetizer. I could never find it at any other Japanese restaurants, but I’ve learned to make it at home. This is such a light salad that really goes with most any meal. I often will slice up a cucumber and have it as a snack. So, put down the salt and hold the mayo and try this the next time you have a few cucumbers lying around.

Serves 4

Japanese Cucumber Salad

Ingredients

• 2 medium cucumbers
• 1/4 cup rice vinegar
• 1 tsp sugar
• 1/4 tsp salt
• 2 Tbsp toasted sesame seeds

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Peel the cucumbers, but leave alternating green stripes. Slice the cucumber in half lengthwise. Scrape the seeds out with a spoon. Slice the cucumber into very thin slices and place into a kitchen towel or double layered paper towel and gently squeeze the excess moisture out.

Combine the vinegar, salt and sugar in a medium-sized bowl. Add the sesame seeds and cucumbers and toss well to combine. Serve immediately.

Nutritional Information

Per serving, 1 cup

46 calories, 2 g fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 1 g fiber, 147 mg sodium, 137 mg potassium.

Source: Eating Well