Japanese Quick Pickled Cucumbers

By CarolineNGa

Ingredients

• 1 seedless cucumber – halved and thinly sliced
• 2 scallions – diced
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce – low sodium
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sambal oelek chili paste – optional
• back roasted sesame seeds – optional garnish

Details

Servings 4
Preparation time 5mins
Cooking time 5mins
Adapted from thelemonbowl.com

Preparation

Step 1

In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.

Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.

Garnish with black roasted sesame seeds.

Nutrition Information
Serves: 4

Serving size: ¼ cup
Calories: 36
Fat: 1.4 g
Saturated fat: .2 g
Unsaturated fat: 1.2 g
Trans fat: 0
Carbohydrates: 4.2 g
Sugar: 2 g
Sodium: 11 mg
Fiber: .9 g
Protein: 1.5 g
Cholesterol: 0