JAPANESE-STYLE CUCUMBER SALAD

I am growing cucumbers in my vegetable garden and they’re starting to come in! Therefore,  I searched for some new recipes and found this little treasure!! Clean, crispy and light. LOVE!!

ingredientsMGTCucumberSalad

4 mini cucumbers or 1 English cucumber

¼ teaspoon iodized salt, divided

1 medium carrot, peeled

2 teaspoons mirin

2 teaspoons rice vinegar

1 teaspoon low-sodium soy sauce

½ teaspoon sesame seeds

instructions

Thinly slice cucumber (about ⅛-inch thick) and spread on a cutting board. Sprinkle half the salt onto cucumber slices. Turn slices over and sprinkle the rest of the salt on top.

Let sit for 10 minutes. Use a vegetable peeler to create carrot ribbons.

In a small bowl, whisk together mirin, rice vinegar and soy sauce. Using clean hands, squeeze water out of cucumbers and place slices in a large bowl. Add carrot ribbons. Pour dressing over vegetables, then sprinkle sesame seeds on top.

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

(recipe found in “Food & Nutrition”, July/August, 2019)

 

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