Japanese Quick Pickled Cucumbers
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.
Servings 4
Calories 36kcal
Equipment
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.
Notes
Pickles can be made in advance and stored in the refrigerator for several days.
Nutrition
Calories: 36kcal | Carbohydrates: 4.2g | Protein: 1.5g | Fat: 1.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Fiber: 0.9g | Sugar: 2g