1 of 6 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (57g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 cup white wine vinegar |
||
| Calories 24 | ||
| Calories from Fat 0 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 194mg | 8% | |
| Potassium 77mg | 2% | |
| Total Carbohydrate 6.1g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 5.1g | ||
| Protein 0.3g | 0% | |
Kiyuri Namasu (Cucumber Salad)
By: Celticevergreen
Jan 14, 2008
I was recently digging through some recipes that my parent's Japanese maid used while my father (US Navy) was stationed in Yokosuka, Japan during the late '60's and found this really easy salad.
SERVES 6 -8
Ingredients
- 3 cups very thinly sliced cucumbers
- 1/2 teaspoon salt
- 1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
- 1/2 cup white wine vinegar
- 2 tablespoons sugar
Directions
1
Partly peel cucumbers leaving strips of green, and slice very thin.2
Add salt to cucumbers and let stand for 15 minutes.3
Combine remaining ingredients.4
Press excess liquid from cucumbers and add to sauce. Mix well.5
Add cucumbers to sauce.6
Chill and serve as a relish or salad.
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Browse similar recipes by category
- Course > Salads
- Course > Condiments, etc. > Garnishes
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Presentation > Served Cold
- Occasion > Novelty
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: JustJanS
On Jan 6, 2009
This is a sensational salad when made with super fresh, young cucumber and ginger. I didn't feel it needed anything else added as simplicity is the key here.
From: SpaceStormy
On Oct 11, 2008
Yummy! Just what I was craving. I love spicy so I added some fresh sliced jalapenos to give it a little kick. The vinegar made it spicy but not too spicy. It was a nice contrast with the coolness of the cucumbers. I also added some very thinly sliced white onions.
On Sep 13, 2008
I have been making a variation of this salad for years, since I lived in Hawaii. It is a great use for my excess garden cucumbers. I use seasoned rice vinegar, plus sesame seeds. I'll try adding gingerroot..sounds yummy.
From: Leggy Peggy
On Dec 16, 2008
Wonderful, wonderful salad. I've made this twice in three days, including for a neighbourhood, barbecue lunch. It got rave reviews from everyone. My only change was to add some sprinklings of dried dill weed. Yummo!
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