Tsukemono Salad

Tsukemono Salad is a vibrant and refreshing Japanese dish that combines various pickled vegetables, providing a delightful crunch and tangy flavor. This low-carb salad is perfect for those seeking a nutritious and satisfying side dish.

Ingredients

• Cucumber - 100 grams
• Daikon radish - 100 grams
• Carrot - 50 grams
• Red cabbage - 50 grams
• Salt - 1 teaspoon
• Rice vinegar - 2 tablespoons
• Sesame oil - 1 tablespoon
• Soy sauce - 1 teaspoon
• Toasted sesame seeds - 1 tablespoon
• Chili flakes - 1/2 teaspoon (optional)

Steps

1. Slice the cucumber, daikon radish, and carrot into thin matchsticks.
2. Shred the red cabbage finely.
3. In a bowl, combine the vegetables and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture.
4. In another bowl, whisk together rice vinegar, sesame oil, soy sauce, and chili flakes (if using).
5. After 10 minutes, rinse the salted vegetables under cold water and gently squeeze out excess moisture.
6. Toss the vegetables with the dressing until well coated.
7. Garnish with toasted sesame seeds before serving.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and carbohydrates, making it a great option for weight management.

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