One of my favorite combinations is salt & vinegar. Salt & vinegar chips, salt & vinegar potatoes, and salt & vinegar cucumbers, just to name a few. Last year we grew tons of cucumbers in the garden and I probably ‘pickled’ my insides by eating so many fresh cucumbers marinated in vinegar and kosher salt.
Now, just in time for vegetable garden planting season, I have another favorite cucumber recipe that includes the delicious spice of wasabi and the flavor of soy sauce, all soaked in rice vinegar, and topped with toasted sesame seeds (adapted from shewearsmanyhats.com).
Best of all, the whole batch has less than 190 calories, and less than 10 grams of fat.
The entire Serving is just 5 Weight Watchers Plus Points!
Also, here’s a great addition to your pantry: Amazon has an 64-ounce container of Kikoman soy sauce for only $14! It lasts basically forever and is great for stir fry recipes, rice, marinades, etc. Also if you have Amazon’s Prime there’s free two-day shipping. Awww yeah!
WHAT YOU NEED:
- Cucumbers: until ours are ready in the garden, I used 6 mini seedless store-bought.
- 1 tsp kosher salt
- 2 Tbs sesame seeds
- 1 Tbs rice vinegar
- 2 tsp wasabi sauce
- 1 tsp sugar
- ¼ tsp soy sauce
WHAT YOU DO:
Peel cucumbers (I remove part of the skin, and leave part on, so it looks like stripes) and cut into thin slices.
Place cucumber slices in a colander and sprinkle with salt. Leave for about 15 minutes so the extra moisture drains out, and while waiting, toast the sesame seeds in a dry skillet over medium heat, stirring occasionally, approximately 5 minutes or until browned.
In a bowl, mix together vinegar, wasabi, sugar, and soy sauce. Add the cucumbers and stir until combined. Refrigerate and serve chilled. Garnish with sesame seeds.
Recipe Makes 1 Serving
Estimated Nutrition Facts for 1 Serving
- Calories 188.4
- Total Fat 9.3 g
- Cholesterol 0.0 mg
- Total Carbohydrate 23.7 g
- Dietary Fiber 3.8 g
- Sugars 17.6 g
- Protein 4.7 g