Ingredients for Cucumber Enoki Salad
- 1 medium cucumber
- Rice Wine
- Fresh Ginger
- 1 clove minced garlic
- 1 teaspoon sugar
- Reduced Sodium Soy Sauce
- Red Leaf Lettuce
- Enoki Mushrooms
- 1/2 cup frozen peas (thawed)
- 1/4 cup thinly sliced radishes
- Lite Olive Oil
- Fresh Lemon Juice
- freshly ground black pepper to taste
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How to Make Cucumber Enoki Salad
- Peel one medium cucumber, cut it in half lengthwise, and scoop out the seeds.
- Using a mandoline slicer or sharp knife, thinly slice the cucumber and place it in a medium bowl.
- In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 clove minced garlic, and 1 teaspoon sugar until the sugar dissolves.
- Pour the vinegar mixture over the cucumbers and gently toss to coat. Set aside for 10 minutes to allow the cucumbers to slightly soften.
- In a large salad bowl, combine 4 cups of chopped romaine lettuce, 3 ounces enoki mushrooms (trimmed), 1/2 cup frozen peas (thawed), and 1/4 cup thinly sliced radishes.
- Drizzle 1 tablespoon olive oil and 1/2 tablespoon lemon juice over the lettuce mixture. Season with freshly ground black pepper to taste and toss gently.
- Add the marinated cucumbers to the salad bowl and toss gently to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
2g
Carbs
2g
