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Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you’re diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.
Ingredients
- 2 tablespoons white sugar
- 2 tablespoons rice vinegar
- 1 teaspoon Asian (toasted) sesame oil
- 1 teaspoon chili paste (sambal oelek)
- salt to taste
- 2 large cucumbers – peeled, seeded, and cut into 1/4-inch slices
Directions
Step 1
Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 55 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 2% |
| Sodium14mg | 1% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber1g | 4% |
| Total Sugars7g | |
| Protein1g | |
| Vitamin C4mg | 20% |
| Calcium20mg | 2% |
| Iron0mg | 1% |
| Potassium207mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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