1/3 Photos of Cucumber Salad with Rice Wine Vinegar
Toby Jermain's Note:
This is a nice, light salad, similar to a Japanese sunomono salad. Prep time does not include setting time
My Private Note
Units: US | Metric
- 1In a medium bowl, toss the cucumber slices with all the other ingredients, except sesame seeds.
- 2Cover, and refrigerate for at least an hour.
- 3Sprinkle with the toasted sesame seeds just before serving.
- 4Note: To toast sesame seeds, place in a dry skillet over medium heat, and toast until lightly browned and fragrant. Actually, I pick up a half pound at the health food store, rinse and drain them well, and then toast them in thedry skillet. Allow them to cool completely, and store them in the freezer until needed; they WILL rapidly go rancid otherwise.
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Nutritional Facts for Cucumber Salad with Rice Wine Vinegar
Serving Size: 1 (157 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 34.0
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 221.2 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 0.9 g
- Sugars 3.5 g
- Protein 1.1 g
The following items or measurements are not included:
rice wine vinegar