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Japanese Cucumber Salad

Ingredients
1 large English cucumber
½ cup mandarin oranges (in 100% juice or water), drained
½ tsp salt
½ Tbsp sugar/honey/agave nectar
1 Tbsp soy sauce
¼ cup rice wine vinegar
1 tsp sesame oil
2 tsp sesame seeds, toasted
Cooking spray

Directions
Spray pan lightly with olive oil spray and bring to medium heat. Toast sesame seeds until light brown and remove from heat. Peel, seed and cut the English cucumber lengthwise. Then cut crosswise into thin, half-moon shapes and add the cucumbers to a large bowl. In a smaller bowl combine salt, sugar/honey/agave nectar, soy sauce, vinegar, sesame oil and mix well. Pour the liquid mixture over the cucumbers and stir gently. Drain mandarin oranges and cut into smaller pieces. Add to mixture and sprinkle with toasted sesame seeds. Chill for 20 minutes before serving.
Serving suggestion: Can also add crab, imitation crab meat, shrimp or other protein on top to create a tasty main dish.

Makes 6 servings
Serving Size: ½ cup

Nutrition
Calories 38.9
Fat 1.2g
Saturated Fat 0.2g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Cholesterol 0mg
Sodium 291mg
Potassium 17mg
Carbohydrate 6.1g
Fiber 0.5g
Sugar 5.1g
Protein 1 g

Modified from loveandduckfat.com

 

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