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Japanese Cucumber Salad

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Ingredients
  Cucumbers 2 Large
  White vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 4 Teaspoon
  Salt 1 Teaspoon
  Fresh ginger 2 , finely chopped or slivered
Directions

Cut cucumbers in half lengthwise and remove any large seeds.
Slice crosswise into very thin slices.
Marinate in a mixture of the vinegar, sugar, salt, and ginger.
Chill in the marinade an hour or longer. (To carry salad to a picnic, take it in the marinade, perhaps in a vacuum bottle.)

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 239 Calories from Fat 11

% Daily Value*

Total Fat 1 g2.1%

Saturated Fat 0.4 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1961.6 mg81.7%

Total Carbohydrates 58 g19.3%

Dietary Fiber 4.8 g19.2%

Sugars 31.5 g

Protein 6 g11.1%

Vitamin A 12.6% Vitamin C 35.5%

Calcium 11.2% Iron 12.4%

*Based on a 2000 Calorie diet

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Japanese Cucumber Salad Recipe