Cucumber & Enoki Salad
Ingredients
- 1 large cucumber ⓘ
- 2 teaspoons rice wine ⓘ
- 2 teaspoons fresh ginger, minced ⓘ
- 1 clove garlic, pressed ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/2 teaspoon reduced sodium soy sauce
- 1 head red leaf lettuce, washed and torn to bite size pieces ⓘ
- 1 (3 1/2 ounce) package enoki mushrooms ⓘ
- 1/2 cup raw or thawed peas ⓘ
- 5 radishes, shredded fine ⓘ
- 1 tablespoon lite olive oil ⓘ
- 2 teaspoons fresh lemon juice ⓘ
- pepper ⓘ
Instructions
- Peel the cucumber, cut in half lengthwise and remove seeds.
- Slice cucumber very thinly and place in a bowl.
- Mix together the vinegar, ginger, garlic, sugar and soy, whisk well.
- Pour vinegar mixture over the cukes& toss to coat, setaside.
- Combine the lettuce, enoki, peas and radishes in a salad bowl toss with oil, lemon juice and pepper to taste.
- Add cucumbers and toss again.
- Serve.
Nutrition & Diet Analysis (per serving)
425
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).