This traditional Japanese salad is cool as a cucumber. The blend of rice
vinegar, soy sauce and ginger offers a tangy, tantalizing flavor to ordinary
cukes. Say sayanara to simple salads and hello to great taste.
Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let
stand at room temperature 30 minutes, or until cucumbers are softened. Drain
and squeeze out excess liquid. Combine vinegar, sugar, soy sauce and ginger
in serving bowl; add cucumbers and mix well. Chill thoroughly before
serving.
Ready in 35 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 39 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 633.1mg | 22 % | |
Potassium 237.8mg | 6 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.2g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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