Japanese Cucumber Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, refreshing side of thin-sliced cucumbers tossed in a tangy rice vinegar dressing and sprinkled with sesame seeds. This traditional Japanese salad pairs well with any main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups cucumbers (thinly sliced, I prefer to use Japanese or Persian cucumbers)
- 2 teaspoons salt
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons soy sauce
- 1 1/2 teaspoons sesame seeds
At a glance
PER SERVING · TIME 21M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1m
- Sodium
- 1310mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 31mg
- Iron
- 0.21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.