Japanese-Style Cucumber Salad Recipe

One of several dishes in a traditional Japanese meal, this twist on the refreshing cucumber salad kyuri no sunomono includes carrot instead of seaweed for a pop of color.

Prep Time: 15 minutes

Ingredients

4 mini cucumbers or 1 English cucumber
¼ teaspoon iodized salt, divided
1 medium carrot, peeled
2 teaspoons (10 milliliters) mirin
2 teaspoons (10 milliliters) rice vinegar
1 teaspoon (5 milliliters) less sodium soy sauce
½ teaspoon sesame seeds

Directions

Before you begin: Wash your hands.

1. Thinly slice cucumber (about ⅛-inch thick) and spread on a cutting board.
2. Sprinkle half the salt onto cucumber slices.
3. Turn slices over and sprinkle the rest of the salt on top. Let sit for 10 minutes.
4. Use a vegetable peeler to create carrot ribbons.
5. In a small bowl, whisk together mirin, rice vinegar and soy sauce.
6. Using clean hands, squeeze water out of cucumbers and place slices in a large bowl.
7. Add carrot ribbons.
8. Pour dressing over vegetables, then sprinkle sesame seeds on top.

Cooking Note

One teaspoon agave nectar can be substituted for 2 teaspoons mirin.

Nutrition Information

Serves 6
Serving size: ½ cup (60 grams)

18 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 99mg sodium, 4g carbohydrate, 1g fiber, 2g sugar, 1g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.