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  Cucumbers 3
  Rice vinegar 1⁄2 Cup (8 tbs)
  Low sodium soy sauce 1 Tablespoon
  Sesame seeds 2 Tablespoon, toasted
  Cilantro 1 Tablespoon (For Garnish)

Peel the cucumbers and cut off the tips on both ends.
Cut them in half and scoop out the seeds.
With a sharp knife slice the cucumbers paper thin.
Place in a medium bowl, add the vinegar and soy sauce and mix well.
To toast the sesame seeds.
Put the sesame seeds in a cast-iron skillet over high heat and heat until they just start to turn golden.
You must shake the pan constantly to prevent the seeds from burning.
This will release their oils and make them taste so good.
Transfer cucumber mixture to six plates or bowls.
Sprinkle the sesame seeds on top of each serving.
Place a pinch of cilantro on top of each serving.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 248 Calories from Fat 130

% Daily Value*

Total Fat 15 g23.8%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 325.4 mg13.6%

Total Carbohydrates 24 g8%

Dietary Fiber 6.2 g24.8%

Sugars 7.7 g

Protein 9 g17.1%

Vitamin A 29.7% Vitamin C 27.7%

Calcium 37.5% Iron 32.7%

*Based on a 2000 Calorie diet

Sliced Cucumbers With Sesame Rice Vinaigrette Recipe