Cucumber, tomato, okra, and myoga quickly tossed with sesame oil and salt — it's so good you won't be able to stop eating! Packed with summer veggies and wonderfully refreshing ♪
Ingredients
1 servings- Cucumber1/2
- Tomato (medium, or 2 cherry tomatoes)2
- Okra4
- Myoga (Japanese ginger bud)1
- ★Sesame oilabout 1 tbsp
- ★Salt2 light pinches
- ★Soy saucejust under 1 tsp
- ★White sesame seedsto taste
Directions
10 min- 1
Cut the cucumber (1/2) into thin julienne strips and do the same with the myoga (1). Cut the tomato into bite-sized pieces. Boil the okra (4) and slice each one in half lengthwise.
- 2
Place the cucumber, tomato, okra, and myoga in a bowl. Add the ★ seasonings and toss everything together well. It's best to toss right before serving.
Tips
Because salt draws moisture out of the vegetables, tossing right before serving keeps the flavors at their best. Boiling the okra beforehand makes it easier to eat.
Nutrition
Per serving- Calories95 kcal
- Protein2.5 g
- Fat7 g
- Carbs6.5 g
- Sodium1.5 g
Cucumber, tomato, okra, and myoga quickly tossed with sesame oil and salt — it's so good you won't be able to stop eating! Packed with summer veggies and wonderfully refreshing ♪
Ingredients
1 servings- Cucumber1/2
- Tomato (medium, or 2 cherry tomatoes)2
- Okra4
- Myoga (Japanese ginger bud)1
- ★Sesame oilabout 1 tbsp
- ★Salt2 light pinches
- ★Soy saucejust under 1 tsp
- ★White sesame seedsto taste
Directions
10 min- 1
Cut the cucumber (1/2) into thin julienne strips and do the same with the myoga (1). Cut the tomato into bite-sized pieces. Boil the okra (4) and slice each one in half lengthwise.
- 2
Place the cucumber, tomato, okra, and myoga in a bowl. Add the ★ seasonings and toss everything together well. It's best to toss right before serving.
Nutrition
Per serving- Calories95 kcal
- Protein2.5 g
- Fat7 g
- Carbs6.5 g
- Sodium1.5 g
Tips
Because salt draws moisture out of the vegetables, tossing right before serving keeps the flavors at their best. Boiling the okra beforehand makes it easier to eat.