One of several dishes in a traditional Japanese meal, this twist on the refreshing cucumber salad kyuri no sunomono includes carrot instead of seaweed for a pop of color.
SERVING SIZE: ½ cup (60 grams)
PREP TIME: 15 minutes
- 4 mini cucumbers or 1 English cucumber
- ¼ teaspoon iodized salt, divided
- 1 medium carrot, peeled
- 2 teaspoons (10 milliliters) mirin
- 2 teaspoons (10 milliliters) rice vinegar
- 1 teaspoon (5 milliliters) less sodium soy sauce
- ½ teaspoon sesame seeds
- 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.
NUTRITION PER SERVING: 18 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 99mg sodium, 4g carbohydrate, 1g fiber, 2g sugar, 1g protein, N/A potassium, N/A phosphorus