Added to shopping list. Go to shopping list.
Ingredients45 m servings 66 cals
Original recipe yields 4 servings
- Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
- Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
- Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.
Per Serving: 66 calories; 3.7 g fat; 8 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 958 mg sodium. Full nutrition
ReviewsRead all reviews 2