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Vinegared Cucumber Salad Recipe

Vinegared Cucumber Salad Recipe

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Ingredients:

Serving

Directions:

In a dry small heavy skillet toast sesame seeds over moderate heat, shaking skillet, until golden and let cool. With a mandoline or other hand-held manual slicer or a sharp knife cut cucumbers into very thin slices. Sprinkle cucumbers with salt and drain in a colander 10 minutes.
In a bowl stir together vinegar and dashi granules until granules are dissolved. Add cucumber and oil, tossing to coat. Salad may be made 1 hour ahead and chilled, covered.
Serve salad at room temperature or chilled, sprinkled with sesame seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	24.95 Kcal (104 kJ)
Calories from fat	13.5 Kcal
		% Daily Value*
Total Fat	1.5g	2%
Sodium	195.84mg	8%
Potassium	18.4mg	0%
Total Carbs	1.99g	1%
Sugars	1.51g	6%
Dietary Fiber	0.94g	4%
Protein	1.03g	2%
Vitamin C	2.3mg	4%
Iron	22.9mg	127%
Calcium	26.1mg	3%

Amount Per 100 g
Calories	27.25 Kcal (114 kJ)
Calories from fat	14.75 Kcal
		% Daily Value*
Total Fat	1.64g	2%
Sodium	213.91mg	8%
Potassium	20.1mg	0%
Total Carbs	2.17g	1%
Sugars	1.65g	6%
Dietary Fiber	1.02g	4%
Protein	1.12g	2%
Vitamin C	2.5mg	4%
Iron	25mg	127%
Calcium	28.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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