Japanese Cucumber Salad
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Fresh ginger||2 , finely chopped or slivered|
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.)
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