Japanese Inspired Cucumber Salad

1. Peel, or partially peel, the English cucumber and slice in rounds as thin as possible.

2. Peel and slice the purple onion as thin as possible.

3. Cut the basil leaves into a very thin chiffonade.

4. Combine the final three ingredients to make the dressing and add to the salad.

5. If you want to let it marinate for a while, wait to add the basil until closer to serving time.

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Nutrient	Quantity
Carbohydrates	12.5975 g
Energy	48.762 kCal
Water	0.0025 g
Calcium, Ca	0.126 mg
Riboflavin	0.0024 mg
Sodium, Na	0.126 mg
Manganese, Mn	0.0005 mg
Sucrose	12.5748 g
Sugars, total	12.5748 g
Selenium, Se	0.0756 g
Ash	0.0013 g
Copper, Cu	0.0009 mg
Iron, Fe	0.0063 mg
Carbohydrate, by difference	12.5975 g
Zinc, Zn	0.0013 mg
Potassium, K	0.252 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
English cucumber	1	0	0	0
sesame oil	1 dash	0	0	0
white sugar	1 tablespoon	48.762	12.5975	0
basil leaf	6	0	0	0
rice vinegar	0.75 cup	0	0	0
purple onion	0.25	0	0	0