Quickie Japanese Cucumber Salad
Servings
6Serving size
4 ounces cucumbers
COOKING TIME
45 Minutes
This recipe can be multiplied and makes great leftovers. Cooking time includes marinating time.
Ingredients
| 2 cucumber Cucumber (peeled, seeded and sliced) |
| 1 tsp. Sugar |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 Tbsp. Rice Vinegar |
| 1 tsp. Sesame oil |
| 2 tsp.. Sesame seeds |
| 1 Tbsp., ground Black pepper |
Instructions
Peel the cucumbers and slice in half. Seed each half and slice into thick half moons. Place in a large bowl and let sit for about five minutes. Drain and pat dry on paper towels and return to the bowl.
In a small mixing bowl, whisk together all the remaining ingredients and pour over the cucumbers. Mix well and let marinate for at least 30 minutes before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Seeding cucumbers is really rather simple. Use a grapefruit spoon to scoop down the middle of each half. The serrations on the grapefruit spoon make quick and easy work and leave you with a fairly uniform result.