Japanese Restaurant Cucumber Salad
"Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also."
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sambal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons white sugar
- 2 tablespoons rice vinegar
- 1 teaspoon Asian (toasted) sesame oil
- 1 teaspoon chili paste (sambal oelek)
- salt to taste
- 2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices