Japanese · Lunch
Pickled Cucumber Salad (Low-Calorie)
A cold Japanese salad of thin-sliced cucumber pressed and pickled in a light rice vinegar brine with fresh ginger and toasted sesame seeds. This low-calorie version maintains crisp, tangy, refreshing character while staying well under 400 calories per plate.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
76Calories
2.6gProtein
1.5gFat
14.8gCarbs
9.2gSugar
2.1gFiber
818mgSodium
0mgChol
0.2gSat Fat
371mgPotassium
65mgCalcium
1.3mgIron
0mcgVitamin B12
8mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Slice cucumber into very thin rounds using a knife or mandoline, aiming for translucent 1-2mm slices. Toss slices with 1/4 tsp salt in a bowl.
2
Macerate
Let the salted cucumber stand at room temperature 10 minutes until visibly limp and beaded with released water.
3
Drain
Squeeze the salted cucumber firmly by handfuls over the sink to press out the water, then pat dry with a paper towel.
4
Whisk
In a small bowl, whisk together rice vinegar, sugar, ginger and a pinch of salt until sugar dissolves completely.
5
Toss
Combine pressed cucumber with vinegar brine in a bowl, tossing until every slice is coated evenly.
6
Chill
Cover and refrigerate 10 minutes so flavours settle and cucumber turns lightly translucent at the edges.
7
Plate
Mound pickled cucumber in a small bowl, scatter toasted sesame seeds over the top and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g cucumber
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1/2 tsp1/2 tsp salt, for pressing plus a pinch for the brine
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame-seeds
