A crisp Japanese cucumber salad with carrot and red onion. Low in sodium, potassium and phosphorus, and vegan.
Season: Spring
Cuisine type: Asian
Ingredients
Yield:
Yield
6
- 3 medium cucumbers
- ½ small red onion
- 1 medium carrot
- ¼ teaspoon salt
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon granulated sugar
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Directions
Nutritional Information Prep: 45 min, Cook: -6 min, Total: 39 min
- Wash the cucumbers, red onion and carrot.
- Thinly slice the cucumbers and onion. Cut the carrot into thin strips or grate it.
- Place the vegetables in a bowl and sprinkle with the salt. Toss gently to coat.
- Let the vegetables sit for 30 minutes to soften slightly and release excess liquid.
- Rinse the vegetables well under cold water three times.
- Gently squeeze the cucumber mixture to remove as much excess water as possible.
- In a small bowl, stir together the unseasoned rice vinegar and sugar until the sugar dissolves.
- Toss the vegetables with the vinegar mixture. Chill until ready to serve.
Additional Instructions
Prepare your ingredients and let them rest for 30 minutes.
Use unseasoned rice vinegar rather than seasoned rice vinegar, which can contain more sodium and added sugar. Rinsing the vegetables after the salting step helps remove excess salt while keeping the crisp texture.
Serving size: 2/3 Cup
- Calories: 31 kcal
- Carbohydrates: 7.3 g
- Dietary Fiber: 0.9 g
- Total Sugars: 4.5 g
- Protein: 0.8 g
- Fat: 0.1 g
- Saturated Fat: 0.0 g
- Sodium: 108 mg
- Potassium: 189 mg
- Calcium: 21 mg
- Phosphorus: 29 mg
