Serves: 5
Prep: 15 minutes
Chill: 2 hours
| 3 | large cucumbers, peeled and thinly sliced |
| 1 | teaspoon salt |
| ¼ | cup rice vinegar |
| 1 | tablespoon mirin |
| 1 | tablespoon granulated sugar |
| 2 | teaspoons soy sauce |
| ½ | tablespoon sesame seeds |
1. In a medium bowl, toss cucumbers with salt. Set aside for 10 minutes. Drain off released liquid and pat cucumbers dry with a paper towel. Stir remaining ingredients into bowl. Cover and refrigerate for 2 hours.
Per Serving: 45 cal., 1 g fat (0 g sat. fat), 0 mg chol., 589 mg sodium, 5 mg pot., 9 g carb., 6 g sugar, 1 g fiber, 1 g pro.