Spago Cucumber Salad Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 2 cups thinly-sliced japanese cucumbers* 1 teaspoon salt
- * american or english cucumbers may be substituted but cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons. i like to use my lemon cucumbers out of my garden in this recipe (peeled and sliced whole).
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well. Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving. NOTE: If you desire, drain off some of the vinegar mixture before serving. To serve, divide salad among individual chilled plates. Makes 4 servings.In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well.Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving. NOTE: If you desire, drain off some of the vinegar mixture before serving.To serve, divide salad among individual chilled plates.Makes 4 servings.Per Serving - 2.5 Fat Grams, 43.5 calories, .75 WW Points
