Japanese Quick Pickled Cucumbers
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Japanese Quick Pickled Cucumbers
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These crunchy Japanese quick pickles are easy to make and the perfect salty, sweet and sour low calorie snack to serve before or with a meal.
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Ingredients
- 1 seedless cucumber (halved and thinly sliced)
- 2 scallions (diced)
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce (low sodium)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon chili paste (optional)
- back roasted sesame seeds (optional garnish)
Instructions
- 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.
Equipments used:
Notes
- Pickles can be made in advance and stored in the refrigerator for several days.
Nutrition Information
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Calories
36kcal
(2%)
Carbohydrates
4.2g
(1%)
Protein
1.5g
(3%)
Fat
1.4g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1.2g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
11mg
(0%)
Fiber
0.9g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Calories | 36kcal | 2% |
| Carbohydrates | 4.2g | 1% |
| Protein | 1.5g | 3% |
| Fat | 1.4g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1.2g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 11mg | 0% |
| Fiber | 0.9g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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