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Asian Cucumber Salad Recipe
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Asian Cucumber Salad Recipe

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Tari Ambler’s colorful cucumber salad makes a cool and classy side dish when she serves up an Asian stir-fry at home in Shorewood, Illinois.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings

Ingredients

  • 4-1/2 teaspoons rice vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon reduced-sodium soy sauce
  • Dash salt and pepper
  • 1/2 large cucumber, thinly sliced
  • 1/2 medium sweet red pepper, julienned

Nutritional Facts

3/4 cup: 34 calories, 1g fat (trace saturated fat), 0mg cholesterol, 101mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 1g protein Diabetic Exchanges:1 vegetable

Directions

  1. In a serving bowl, combine the vinegar, honey, oil, soy sauce, salt and pepper. Add cucumber and red pepper; stir to coat. Cover and refrigerate for at least 30 minutes, stirring occasionally. Serve with a slotted spoon. Yield: 2 servings.
Originally published as Asian Cucumber Salad in Cooking for 2 Fall 2006, p56


Reviews for Asian Cucumber Salad

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MY REVIEW
bastet
Reviewed Jul. 22, 2009

"Was delicios even after a few days in fridge. Added l/8 tsp grated ginger and it added a nice spice to it. Lastly, sprinkled with black sesame seeds."

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