Ingredients
Scale
- 1 large Japanese cucumber
- 1 teaspoon sea salt
- 2 tablespoons rice apple vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Thinly slice the cucumber using a mandoline slicer. Toss with sea salt and let it sit for about 3 to 6 minutes until moisture is drawn out. Squeeze out excess moisture and rinse if necessary.
- In a mixing bowl, combine rice apple vinegar, sugar, soy sauce, and toasted sesame seeds. Whisk until the sugar dissolves completely.
- Toss the cucumbers with the dressing until evenly coated. Serve immediately or chill for added refreshment.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking involved
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 5g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg