Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 38.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 246.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.2 g
- Protein: 0.8 g
View full nutritional breakdown of Japanese Cucumber Salad calories by ingredient
Japanese Cucumber Salad
Submitted by: KASHMIRIntroduction
Refreshing summer salad Refreshing summer saladNumber of Servings: 4
Ingredients
-
1 medium or large cucumber, with or without peel.
1/2 sweet (Walla Walla or Vidalia) onion medium size
About 2 inches of a Daikon radish
1/4 cup of any Rice Vinegar
Directions
Slice cucumber as thin as possible. I keep my fingernails right at the edge of the cucumber to keep the slice straight, as well as reducing risk of slicing myself.
Slice onion thinly, then cut slices in half or quarters.
Slice Daikon radish as thin as possible.
Combine all in bowl with a tight lid. Pour in Rice Vinegar. Put lid on bowl, making very sure it is tight. Shake all briskly. Refridgerate for at least 2 hours, preferably over night. Shake again before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user KASHMIR.
Slice onion thinly, then cut slices in half or quarters.
Slice Daikon radish as thin as possible.
Combine all in bowl with a tight lid. Pour in Rice Vinegar. Put lid on bowl, making very sure it is tight. Shake all briskly. Refridgerate for at least 2 hours, preferably over night. Shake again before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user KASHMIR.
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